Method

• 1.
  For the pickled carrot, place vinegar, sugar and salt in a saucepan over low-medium heat and cook, stirring, for 3 minutes or until sugar and salt have dissolved. Set aside to cool.
• 2.
  Place each carrot colour in a separate bowl with a garlic clove. Divide vinegar mixture among bowls. Cover and refrigerate overnight to pickle.
• 3.
  Preheat the oven to 150°C. Grease 2 large baking trays.
• 4.
  Combine oil, spices and 1 tbs salt flakes. Rub over lamb, then place on prepared trays. Roast for 3 hours or until meat is very tender. Discard fat from trays.
• 5.
  Heat a barbecue or chargrill pan over high heat. Cut lamb into single and double ribs and grill for 2 minutes each side or until meat is coloured. Using a fork, shred meat from the bones, leaving a few ribs whole. Drizzle with pan juices.
• 6.
  Heat tortillas according to packet instructions. Spread warm tortillas with yoghurt and top with drained carrot and shredded lamb. Sprinkle with chilli flakes and serve with ribs, coriander and lime.