Slow Roasted Lamb “barbecoa style” with Tamarind Chilli Mole

Barbecoa is a wonderful ancient technique of slow cooking underground with aromatic fuels, spices & fragrant avocado leaves & mostly very ambitious cooking process for the home cook so here I’ve replicated the flavours from my travels with simple spice rub & fragrant salsa just add tacos!
Slow Roasted Lamb “barbecoa style” with Tamarind Chilli Mole

Ingredients and Methods

10 Portions
Pauls Tip - Serve with summer salad of eggplant & pumpkin


  • 1 2kg bone in lamb shoulder (banjo cut)
  • 1 tablespoon of Spanish smoked paprika
  • 1 tablespoon of ground cumin
  • 1 teaspoon of all spice
  • 1 teaspoon of all spice
  • 1 teaspoon of salt
  • 100ml teaspoon of salt
  • 6 small handful of star anise
  • 3 cinnamon quills
  • Some Fresh avocado leaves or bay leaves

Tamarind Chilli Mole

  • 150ml Merlot Vinegar
  • 100g Tamarind
  • 400ml Orange juice
  • 300ml Agave
  • 6 Ripe organic tomatoes
  • 4 Jalapeños Chillies
  • 2 Red Habenero chillies split & de-seeded
  • 8 Cloves of peeled garlic
  • 100ml of boiling water
  • Some Lime juice, agave & ground cumin, salt to taste


  • Some Finely diced sliced & shredded white zucchini
  • Some Finely sliced white salad onion
  • ½ bunch of finely shredded coriander & mint
  • Squeeze of lime
  • 40 Nixtamal or corn tortillas


Method Tamarind Chilli Mole

Combine the vinegar & tamarind bring to the boil gently to create a pulp add orange juice & zest bring to the boil once more & simmer gently to another dry pulp add agave bring to the boil.

Meanwhile under a pre heated grill roast the chillies, garlic & tomatoes.

Once collapses & caramelised transfer to a blender & puree to a smooth sauce emulsifying as you go with olive oil & boiling water.

Season with lime juice & salt to taste & sore in sterilised jars for up top month

Method Slow Roasted Lamb

Pre heat your oven to 150 degrees celsius

Combine spices & salt & season the lamb all over to form a heavy crust of spices

Warm a roasting pan over a low burner add the olive oil warm slightly then carefully place the lamb in the roasting tray turning occasionally just to seal the spices & begin rendering some of the fat from the lamb once nicely sealed all surround with spices & herbs place into the oven slow roast for 5 hours

Meanwhile prepare the tamarind chilli mole

Once the lamb is well cooked & appears to easily torn from the bone, drain all the excess fat form the roasting tray allow the lamb to rest on a separate tray with all the whole spices & herbs

Place the roasting tray back on the burners add some of the chilli mole some water & bring to the boil & reduce to a syrupy gaze enriched by all the lamb juices, pass this through a fine sieve into a bowl & brush this glaze over the lamb, sprinkle with toasted sesame seeds

Prepare your garnish salad simply combine all the ingredients

Warm your tortillas in a tray with a damp cloth over then transfer to a taco holder.

Place your lamb shoulder on a serving platter with a roasting fork & tongues encourage your guest to tear pieces of lamb & create their tacos. Serve with the tamarind chilli mole & salad.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

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