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!!!!