Lamb in Chile Marinade, Pit-Barbecue Style Barbacoa

Lamb in Chile Marinade, Pit-Barbecue Style Barbacoa Ingredients

2 ts Cumin seeds	1/2 c Cider vinegar
10 Whole allspice	1 ts Salt
1/3 c Dried oaxacan oregano* or 1	1/3 c Water
1 ts Whole cloves or 3/4 teaspoon	6 lb Piece lamb shoulder; (up to
2 tb Fresh thyme leaves or 2	Freshly ground black pepper
1 lg Onion	30 lg Dried avocado leaves* (about
10 Garlic cloves	2 c Chicken broth
4 oz (dried) guajillo chiles*	1 cn (28 oz) whole tomatoes

Instructions for Lamb in Chile Marinade, Pit-Barbecue Style Barbacoa

In a cleaned electric coffee/spice grinder or with a mortar and pestle grind cumin seeds, allspice, oregano, and, if using, whole cloves and dried thyme. Coarsely chop onion and garlic. Wearing rubber gloves, remove stems and seeds from guajillos. Rinse chiles under cold running water and shake off excess water (do not dry chiles). Heat a griddle or well-seasoned cast-iron skillet over moderately high heat until a drop of water scatters across surface and roast chiles, 2 at a time, pressing down with tongs, 10 to 15 seconds on each side, or until more pliable and any water clinging to them is evaporated. Do not burn chiles or they will become bitter. Transfer chiles as roasted to a bowl. Cover roasted chiles with boiling water by 1-inch and soak 20 minutes. Drain chiles and transfer to a blender. Add ground spice mixture, ground cloves and fresh thyme, if using, onion, garlic, vinegar, salt, and 1/3 cup water to chiles and puree on high speed, adding more water, 1 tablespoon at a time, if necessary to facilitate blending and scraping down sides occasionally with a rubber spatula, 3 minutes. Using a wooden spoon force puree through a medium mesh sieve into a bowl large enough to hold lamb and discard solids. Reserve 1 1/4 cups marinade paste in a small bowl, covered and chilled. Pat lamb dry and season with pepper and salt. Transfer lamb to large bowl with marinade paste and rub all over with paste. Marinate lamb, covered with plastic wrap and chilled, at least 4 hours and up to 1 day. Bring lamb to cool room temperature, about 1 hour, before roasting. Preheat oven to 325 degrees. Scatter half of avocado leaves in a flameproof roasting pan just large enough to hold lamb and arrange lamb on top. Scatter remaining leaves over lamb. Roast lamb, tightly covered with several layers of foil, in middle of oven about 4 hours, or until meat is almost falling off bone. Transfer lamb to a cutting board and discard leaves, reserving pan juices. When lamb is cool enough to handle, pull meat off bone, discarding excess fat and gristle, and arrange on a platter. Keep lamb warm. Skim fat from pan juices if desired and on top of stove deglaze pan with broth over moderately high heat, scraping up brown bits. Stir in tomatoes with juice, breaking up tomatoes with spoon. Add reserved 1 1/4 cups marinade paste and simmer, stirring frequently, 30 minutes or until reduced to about 4 cups. In a blender puree sauce in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Drizzle lamb with some sauce and serve remaining sauce on the side. Yield: 8 servings Recipe by: Cooking Live Show #CL8997 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" on Nov 12, 1997

Main Ingredient: LambCuisine: Uncategorized

More like this...

Lamb Marinade and Barbecue

Lois Leg of Lamb Marinade and Barbecue

Barbacoa Mexicana (Barbecue From Mexico City)

Texas Pit Barbecue Sauce

Boss Pit Dry Barbecue Seasoning

Ingredient Insight - look inside this recipe

Allspice	Avocado	Chicken Broth	Chile
Cider Vinegar	Cloves	Cumin	Garlic
Lamb	Onion	Oregano	Salt
Thyme	Tomato

for flavor and categorization

Recent searches:   beef red chile   rich lemon butter sauce   stuffed sandwich   sara lee   jerrys   olive oil butter garlic sauce   dill pickled eggs   egg souffle   easy cabbage roll casserole   homemade cherry pie filling   citrus shrimp   datil   ragou   low fat salads   preserved orange peel   cherry christmas   taco bell refried beans   pears poached   chicken fried old-fashioned jones mae annie   jalapeno cream cheese sauce