On the Lamb
Jan. 2nd, 2024 01:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chipotle-Roasted Lamb.
2 bay leaves
1 tsp oregano
1 tsp cumin
2 tsp paprika
1/2 tsp cinnamon
1/2 tsp pepper
1 Tbsp salt
2 cloves garlic (Ha! I used... more.)
2 chipotle peppers in adobo
2 Tbsp cider vinegar (Aka pomgar or malgar)
1 Tbsp tomato paste
1 navel orange, peel finely grated
1 1/2-2 lb boneless leg of lamb
2 Tbsp veg oil
1/4 cup chopped cilantro
1 shallot, finely chopped
2 Tbsp olive oil
Optional sides: tortillas, lime wedges, warmed beans
Heat oven to 400°. Grind the bay leaves, oregano, and cumin to a coarse powder, and transfer to a large bowl. Add the paprika, cinnamon, pepper, and salt. Grate the garlic into the bowl. Finely chop the chipotle peppers and add to the bowl with 1 Tbsp vinegar, tomato paste, and orange zest. Mix well to combine. Slice any remaining pith off the orange and chop the flesh into 1" chunks.
Place the lamb in the marinade and rub all over, into every nook and cranny. Tie up the lamb. Heat the veg oil in a large cast-iron skillet over medium-high. Once hot, sear the lamb on all sides until browned, about 2 minutes per side. (The marinade may char a little, and that is okay.) Turn off the heat, add any remaining marinade to the pan along with the orange chunks, and toss lightly together. Pour 3/4 cup water over everything and place in the oven.
Roast for 30 minutes, until the lamb is evenly browned, the oranges have caramelized, and the lamb reads 125°. Transfer the lamb to a cutting board and let rest for 15 minutes.
When ready to serve, de-twine the lamb and slice the meat thinly against the grain. Stir the remaining 1 Tbsp vinegar, cilantro, shallot, and olive oil into the cast iron's leftover roast orange and saucy bits. Season with salt to taste and serve spooned over the lamb with more cilantro and the optional sides if desired.
What worked: It was pretty good. Hotter than I expected, but that's because I used up an open can of chiles in adobo so it was about 6 rather than 2. I liked it in tacos with refried beans.
What didn't: I didn't pith the orange so it was a bit more bitter than it should have been. More fiddly than I expected (the directions are pretty easy even if long).
Will I make it again? Probably not.
2 bay leaves
1 tsp oregano
1 tsp cumin
2 tsp paprika
1/2 tsp cinnamon
1/2 tsp pepper
1 Tbsp salt
2 cloves garlic (Ha! I used... more.)
2 chipotle peppers in adobo
2 Tbsp cider vinegar (Aka pomgar or malgar)
1 Tbsp tomato paste
1 navel orange, peel finely grated
1 1/2-2 lb boneless leg of lamb
2 Tbsp veg oil
1/4 cup chopped cilantro
1 shallot, finely chopped
2 Tbsp olive oil
Optional sides: tortillas, lime wedges, warmed beans
Heat oven to 400°. Grind the bay leaves, oregano, and cumin to a coarse powder, and transfer to a large bowl. Add the paprika, cinnamon, pepper, and salt. Grate the garlic into the bowl. Finely chop the chipotle peppers and add to the bowl with 1 Tbsp vinegar, tomato paste, and orange zest. Mix well to combine. Slice any remaining pith off the orange and chop the flesh into 1" chunks.
Place the lamb in the marinade and rub all over, into every nook and cranny. Tie up the lamb. Heat the veg oil in a large cast-iron skillet over medium-high. Once hot, sear the lamb on all sides until browned, about 2 minutes per side. (The marinade may char a little, and that is okay.) Turn off the heat, add any remaining marinade to the pan along with the orange chunks, and toss lightly together. Pour 3/4 cup water over everything and place in the oven.
Roast for 30 minutes, until the lamb is evenly browned, the oranges have caramelized, and the lamb reads 125°. Transfer the lamb to a cutting board and let rest for 15 minutes.
When ready to serve, de-twine the lamb and slice the meat thinly against the grain. Stir the remaining 1 Tbsp vinegar, cilantro, shallot, and olive oil into the cast iron's leftover roast orange and saucy bits. Season with salt to taste and serve spooned over the lamb with more cilantro and the optional sides if desired.
What worked: It was pretty good. Hotter than I expected, but that's because I used up an open can of chiles in adobo so it was about 6 rather than 2. I liked it in tacos with refried beans.
What didn't: I didn't pith the orange so it was a bit more bitter than it should have been. More fiddly than I expected (the directions are pretty easy even if long).
Will I make it again? Probably not.
