Lamb & Ramp Tacos – West of the City

Ingredients

• 300-400 grams spring lamb shoulder
• 200 grams goat cheese
• 300 grams sour cream
• 3 grams salt
• 6 spears of asparagus (fibrous parts broken off)
• 20 grams garlic cloves
• 1 medium jalapeño, cut in half
• 100 grams Spanish onion, cut into large dice
• Juice of two limes
• 40 cilantro leaves cleaned, dried and cut into chiffonade
• 300 grams instant corn masa flour (available in any Mexican grocery store)
• 250 grams water
• 30 grams ramp leaves
• 30 grams spinach leaves