Lamb barbacoa

Recipe from: 17 April 2015
recipes, lamb, mexican

Ingredients 15
Servings
Time 30 min + marinating time
  • 30
    ml
    dried chilli flakes
  • 250
    ml
    water
  • 2
    chillies, seeded
  • 30
    ml
    apple cider vinegar
  • 3 to 4 mini Italian tomatoes, chopped
  • 1
    small onion, chopped
  • 2
    garlic cloves, chopped
  • 5
    ml
    dried oregano
  • 5
    ml
    all spice
  • 5
    ml
    cumin
  • 1
    cinnamon stick
  • 2
    kg
    leg of lamb or lamb shoulder
  • salt and freshly ground pepper to taste
  • 1
    onion, chopped
  • 2
    carrots chopped
 

Method

04:00
 

Toast the dried chilli flakes in a saucepan for approximately one minute. Add the water and bring to a boil, reduce the heat and simmer for 8 minutes.
Place the seeded chillies, apple cider vinegar, tomatoes, onion, garlic, oregano, all spice and cumin into a blender with the chilli water and blend until smooth.

Make some slashes into the meat with a sharp knife and season with salt and freshly ground pepper. Place into a marinade dish and pour the marinade over. Place the cinnamon stick into the dish. Place the meat into the refrigerator and marinade the meat for 2 to 24 hours. Remove the meat from the fridge 30 minutes prior to cooking.

Preheat the oven to 150°C.

Place the chopped onion and carrots into a roasting dish with the lamb roast on top. Pour the marinade over the lamb. Cover with foil. (Or place the carrots and onions in a Römertopf. Place the meat on top and pour the marinade over. Cover with the lid and cook in the oven.)

Cook in the preheated oven for approximately 4 hours, until the lamb is tender and falls from the bone.
Remove from the oven and rest for 20 minutes. Shred the meat and serve with Mexican green rice.

Serves 6-8.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
 
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