Lamb Shawarma Tacos

Score the leg of lamb in a diamond pattern to help the marinade penetrate.

In a large bowl, combine the yogurt, lemon juice, olive oil, shawarma spice blend, and garlic paste to create the marinade.

Generously season the leg of lamb on all sides with kosher salt.

Pour the marinade over the lamb and massage it in, making sure to get it into all the scores. Marinate in the refrigerator for at least a few hours, or up to 2 days.

Place the marinated lamb into a pressure cooker. Add the quartered onion, bay leaves, and chipotles in adobo.

Pour in enough stock to cover the lamb about three-quarters of the way.

Secure the lid and pressure cook on high for 1 hour and 30 minutes.

Once cooked and the pressure has released, remove the lamb from the pot. Shred the meat into a large bowl, discarding any large pieces of fat or bone.

Ladle some of the reserved cooking broth (consommé) over the shredded lamb to keep it moist.

Drizzle the shredded lamb with pomegranate molasses and re-season with more shawarma spice to taste. Mix to combine.

To assemble the tacos, warm corn tortillas on a hot griddle with a little oil.

Flip the tortillas and top with a layer of shredded cheese.

Once the cheese is melted, add a generous portion of the shredded lamb to one half of each tortilla.

Fold the tortillas over and press down, toasting on both sides until golden and crispy.

In a small bowl, mix the shatta (chili paste) with a few tablespoons of the reserved lamb broth.

Brush the shatta mixture over the outside of the crispy tacos for extra flavor and color.

In another small bowl, combine the finely chopped onion, cilantro, and sumac.

Top the tacos with the onion-cilantro mixture, a squeeze of fresh lime juice, and an optional extra drizzle of pomegranate molasses before serving.