Lamb is considered as versatile meat that can be used in an abundance of different recipes from several different cultures. Although it can be prepared in several different ways you have to be very careful to not overcook it as it will cause the meat to be very dense and dry. Lamb is meant to be cooked slowly to make it tender and soft to the palate. In Mexican cuisine, lamb can be used for tacos, posole, meat plates and so much more.
Below are some examples of great lamb recipes for lamb that you can make for dinner this week.
Step 1
Preheat oven to 200°C/180°C fan-forced. Place lamb in a roasting pan. Rub all over with cumin. Season well with salt and pepper. Drizzle with oil. Roast for 30 minutes. Drain off excess fat.
Step 2
Reduce oven to 160°C/140°C fan-forced. Add 1 cup cold water, pasta sauce, oregano and cinnamon to lamb. Cover tightly with foil. Bake for 2 hours 40 minutes or until meat is falling from the bone. Discard bone.
Step 3
Transfer lamb to a large plate. Pour sauce into a jug. Set aside. Using 2 forks, shred meat into large chunks. Using a spoon, skim the fat from the top of the sauce mixture. Place lamb and sauce mixture in a saucepan over low heat. Cook for 10 minutes or until simmering and heated through.
Step 4
Season it with coriander. Serve with sour cream, lettuce, and tortillas.
Mexican Style Barbacoa:
-5lbs leg of lamb
-salt to taste
-1 & 3/4 cups of marinade (listed below)
-3 bay leaves
-1 1/2 star anise full pods
-banana leaves (or parchment paper)
-corn or flour tortillas
-your choice of salsa
-3 whole ancho peppers
-2 whole garlic cloves
-5 whole allspice berries
-2 whole bay leaves
-1/2 star anise
-1/4 teaspoon cumin
-1/4 teaspoon freshly ground black pepper
-3 full cloves
-1/2 of a cinnamon stick
-1 teaspoon kosher salt
ADOBO MARINADE
-3 whole ancho peppers
-2 whole garlic cloves
-5 whole allspice berries
-2 bay leaves
-½ star anise pod
-¼ tsp. cumin
-¼ tsp. freshly ground black pepper
-3 cloves
-½ cinnamon stick
-1 tsp. kosher salt
How to cook Barbacoa
Step 1
Preheat the oven to 350°F. Place a roasting rack and coat the bottom with water in the bottom of a roasting pan. Make 3 slits (about 2 inches long) in the top of the lamb and season the meat evenly with salt. Then, coat the lamb leg with adobo marinade and place spices on top. Center lamb over the banana leaves or parchment laid flat on a cutting board. Wrap each banana leaf or parchment over meat, tucking ends and sides beneath, and tightly fold to secure.
Step 2
Transfer lamb to a roasting rack and cover pan tightly with foil. Roast until able to pierce with a fork, about 4 to 4½ hours. Remove from oven, and debone and shred meat. Serve with tortillas, salsa & avocado slices.
Step 3:
For the Adobo Marinade: Soak peppers in enough hot water to cover for about 10 minutes, or until soft. Drain peppers and place them in a blender with 1½ cups water and remaining marinade ingredients; puree until smooth.
