[CH] Yucatan Lamb recipe
Deb deForest (deforest@selec.net)
Tue, 2 May 2000 15:43:47 -0500
With a heads up to green and apologies to Doug:
Lamb has been on special at the grocery lately. Found this on about.com
when looking for things to make. Haven't tried it yet but will do so asap,
since y'all know I love lamb.
(Notes are from the original author.)
Deb in Houston
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YUCATAN LEG OF LAMB
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From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
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1 whole leg of lamb (approx. 6.5 pounds)
1.5 tblsp cumin seeds
3 tblsp black peppercorns
3 tblsp dried orregano leaves
3 tblsp dried thyme leaves
0.5 tsp sea salt (I use regular salt)
3-4 dried chipotle chile (essential - these are smoked jalapeno)
3 tblsp olive oil
8-10 prickly pear cactus pads (optional - these are sold as nopales)
6 cups reserved lamb stock (I use beef stock with equally good results)
salt and pepper to taste
Instructions:
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Preheat oven to 325
Trim fell and fat from leg of lamb. (The fell is is what gives lamb its
strong taste. It is important to remove it as thoroughly as possible).
Remove hip bone with a boning knife (I usually leave this on, it just
makes carving the lamb a little more difficult). Re-form the lamb and
tie tightly with kitchen string. Make a stock with the bones and
trimmings and set lamb aside, covered with plastic wrap.
In a small iron skillet, saute the cumin seeds, peppercorns, orregano,
and thyme over medium heat to release their flavours. Stir frequently
and remove when they turn brown and start to smoke. Add salt and one
broken chipotle chili, and grind the mixture into a fine powder in a
clean coffee grinder.
Rub lamb with olive oil and then coat uniformly with generous amounts of
the spice mixture. Place on a rack in a shallow roasting and roast for
1 hour and 15 minutes - until a meat thermometer registers an internal
temperature of 120 F. Rasie heat to 450 F to brown exterior for 5 to 10
minutes (the meat thermometer is important to judge the doneness of the
meat). The internal temperature should rise to 130 F. Remove from oven
and let rest for 15 min. before carving to allow the meat juices to be
reabsorbed.
While the lamb is roasting, wash the prickly pear cactus pads in cold
water, after removing the thorns with a paring knife, brush with olive
oil and sprinkle with salt and pepper. Grill over a low charcoal fire
or under a broiler for about 5 min. per side or until tender.
To make the sauce, pour the fat from the roasting pan and add the lamb
stock (or beef stock in my case), and remaining broken chipotles.
Reduce over high heat, stirring occasionally, until stock is reduced by
two-thirds. Adjust seasoning. Carve lamb and serve on the platter with
rice, garnish with cactus pads and spoon sauce over meat.
Note:
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Lamb can marinate overnight in the refrigerator, covered with plastic
wrap. It is important to let it sit at room temperature for 4 hours
before cooking.