On the Lamb
Oct. 20th, 2019 11:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Barbacoa de Borrego.
3 whole dried ancho chilies
3 whole dried guajillo chilies
1 small onion, coarsely chopped
6 cloves garlic (Ha! I used... more.)
2 Tbsp olive oil
1 Tbsp salt
1 tsp cumin
1 tsp oregano
2 allspice berries
2 whole cloves
1 6-lb bone-in lamb shoulder
~6 banana leaves (thawed if frozen)
Put chilies in a heat-proof bowl and cover with boiling water. Let stand until softened, about 10 minutes, then remove them from the water. Remove their stems and seeds. Blend in a fud processor with onion, garlic, oil, salt, and spices/herbs. Process until mixture forms a thick paste.
Put lamb shoulder on a rimmed baking sheet and rub the chile paste all over the meat's surface. Loosely cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Wipe banana leaves with a moist towel. On a clean rimmed baking sheet, lay down a long sheet of aluminum foil, topped with 3 banana leaves, edges overlapping slightly. Place the lamb on the banana leaves, fat side up. Top with 3 leaves and wrap them around the shoulder, following the cut's natural contours. Wrap aluminum foil around the leaves so that no leaves are visible. Let stand at room temperature while heating up the grill.
Prepare a charcoal grill for indirect low-heat cooking, with a pan of water, about 250 degrees. Cook the lamb for about 4 hours total, checking every 45 minutes to maintain heat. Cook the meat to 190 degrees.
Let stand for 20 minutes, then carefully unwrap, discarding foil and banana leaves. Shred the meat into a bowl and discard the bones. Add any accumulated juices. Season to taste with salt and pepper. Serve warm with tortillas and salsa.
What worked: I made half a recipe as there are only two of us. There were still lots of leftovers. It was tasty with a squeeze of fresh lime on tortillas.
What didn't: I was unable to get a bone-in lamb shoulder (it's not really season). I had to settle for a boneless leg roast. That should have made it cook quicker, but the recipe as written wasn't really clear that you have to marinate for 6 and cook for 4 hours -- this should be prepared the night before and started cooking early the next day. Not attempted the same day for that night's dinner! I eventually pulled it out of the hot smoker around midnight and then sous vided for a couple hours it to 190 the next day.
Will I make it again? I can't see doing that, no. Although we have 1.5 packages of banana leaves we will need to eventually use.
3 whole dried ancho chilies
3 whole dried guajillo chilies
1 small onion, coarsely chopped
6 cloves garlic (Ha! I used... more.)
2 Tbsp olive oil
1 Tbsp salt
1 tsp cumin
1 tsp oregano
2 allspice berries
2 whole cloves
1 6-lb bone-in lamb shoulder
~6 banana leaves (thawed if frozen)
Put chilies in a heat-proof bowl and cover with boiling water. Let stand until softened, about 10 minutes, then remove them from the water. Remove their stems and seeds. Blend in a fud processor with onion, garlic, oil, salt, and spices/herbs. Process until mixture forms a thick paste.
Put lamb shoulder on a rimmed baking sheet and rub the chile paste all over the meat's surface. Loosely cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Wipe banana leaves with a moist towel. On a clean rimmed baking sheet, lay down a long sheet of aluminum foil, topped with 3 banana leaves, edges overlapping slightly. Place the lamb on the banana leaves, fat side up. Top with 3 leaves and wrap them around the shoulder, following the cut's natural contours. Wrap aluminum foil around the leaves so that no leaves are visible. Let stand at room temperature while heating up the grill.
Prepare a charcoal grill for indirect low-heat cooking, with a pan of water, about 250 degrees. Cook the lamb for about 4 hours total, checking every 45 minutes to maintain heat. Cook the meat to 190 degrees.
Let stand for 20 minutes, then carefully unwrap, discarding foil and banana leaves. Shred the meat into a bowl and discard the bones. Add any accumulated juices. Season to taste with salt and pepper. Serve warm with tortillas and salsa.
What worked: I made half a recipe as there are only two of us. There were still lots of leftovers. It was tasty with a squeeze of fresh lime on tortillas.
What didn't: I was unable to get a bone-in lamb shoulder (it's not really season). I had to settle for a boneless leg roast. That should have made it cook quicker, but the recipe as written wasn't really clear that you have to marinate for 6 and cook for 4 hours -- this should be prepared the night before and started cooking early the next day. Not attempted the same day for that night's dinner! I eventually pulled it out of the hot smoker around midnight and then sous vided for a couple hours it to 190 the next day.
Will I make it again? I can't see doing that, no. Although we have 1.5 packages of banana leaves we will need to eventually use.
