Re: [CH] Yucatan Lamb recipe
green56 (green56@PioneerPlanet.infi.net)
Tue, 02 May 2000 19:20:15 -0500
Deb deForest wrote:
>
> 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
>
> --
> YUCATAN LEG OF LAMB
> ===================
> From: arielle@taronga.com (Stephanie da Silva)
>
> Ingredients:
> ------------
> 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:
> -------------
> 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:
> -----
> 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.
Thanks, again, Deb!
Tho wish I'd had this on Sun, when I picked up a leg o'lamb - orig
marked $27+, but on sale for $10!!! You KNOW I grabbed that baby and
ran!
Did some o'it on the girl, rubbed with powder I made from the habs grown
last year (green ones) and some smoked chilpotles I'd received - both
dried in the dehydrator - and ground. Ground them in the house and had
no prob...
Anyway, was delish!!! The rest I cut off the bone and froze. Used the
bone to make lamb stock.
And I made some hab vinegar with some o'the dried habs, and made some
chilpotle vinegar w/some o'the dried chilpotles. TO DIE FOR!!!!
Did a bone-in rib-eye on the girl marinaded in the chilpotle vinegar and
thought I'd gone to heaven!!!!