Name: Lamb barbacoa
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: serving
Cuisine: Cooking Method
Ingredients: 30 ml dried chilli flakes; 250 ml water; 2 fresh chillies deseeded and chopped; 30 ml vinegar apple cider; Italian tomatoes mini, chopped; 1 onion small, chopped; 2 garlic cloves, chopped; 5 ml dried oregano; 5 ml allspice ground; 5 ml cumin; 1 cinnamon stick; 2 kg leg of lamb lamb shoulder; sea salt and freshly ground black pepper; 1 onion chopped; 2 carrots chopped

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Ingredients (15)

30 ml	dried chilli flakes
250 ml	water
2	fresh chillies — deseeded and chopped
30 ml	vinegar — apple cider
	Italian tomatoes — mini, chopped
1	onion — small, chopped
2	garlic — cloves, chopped
5 ml	dried oregano
5 ml	allspice — ground
5 ml	cumin
1	cinnamon — stick
2 kg	leg of lamb — lamb shoulder
	sea salt and freshly ground black pepper
1	onion — chopped
2	carrots — chopped

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Method:

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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