Yucatan Lamb With Smoked Chile Sauce

7
Servings
1d
Prep Time
8h
Cook Time
1d 8h
Ready In


"This is a long process - but the stock can easily be made in advance along with the marinade. Recipe source: Coyote Cafe Cookbook"

Original recipe yields 7 servings
OK
  • FOR STOCK
  • FOR MARINADE

Nutritional

  • Serving Size: 1 (776.3 g)
  • Calories 1807.5
  • Total Fat - 143.3 g
  • Saturated Fat - 59.4 g
  • Cholesterol - 413.9 mg
  • Sodium - 571.4 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 5.9 g
  • Sugars - 2.8 g
  • Protein - 100.2 g
  • Calcium - 404.8 mg
  • Iron - 15.9 mg
  • Vitamin C - 40.9 mg
  • Thiamin - 0.8 mg

Step 1

Carefully trim all the fat and outside membranes from the leg of lamb with a boning knife and set aside, covered with plastic wrap.

Step 2

Preheat oven to 350 degrees F.

Step 3

To make the stock, roast the lamb trimmings and meat in a shallow roasting pan for 30 minutes or until brown. Bring water to a boil over high heat, add trimmings, vegetables, herbs, peppercorns, and chiles and reduce heat to medium. Skim frequently until scrum stops rising. Then simmer over low heat, uncovered, for about 6 hours. Add additional water if stock level falls below level of ingredients. Strain and receive stock.

Step 4

To prepare marinade, toast the cumin seeds, peppercorns, oregano and thyme in a small skillet over medium heat. Stir frequently and remove from heat when ingredients smell roasted and before they start to smoke. Add salt and chiles, and grind the mixture into a fine powder. Rub the lamb with olive oil and then with powdered marinade ingredients. Place in refrigerator, preferably overnight, to marinate.

Step 5

Bring lamb to room temperature (4-6 hours before cooking). Preheat oven to 350 degrees F. Place lamb on a rack in a shallow roasting pan and roast for about 1 hour, or until meat reaches an internal temperature of 120 degrees F (if you butterflied the lamb reduce cooking time). Raise heat to 450 degrees F for 5-10 minutes to brown the exterior or until lamb has a temperature of 130 degrees F. Remove from oven and let sit for 10 minutes before carving to allow meat juice to be reabsorbed.

Step 6

While the lamb is roasting, remove ay needles from the cactus pads and wash in cold water. Brush with olive oil and season with salt and pepper. Grill over a low charcoal fire or under a broiler for about 5 minutes per side, or until tender.

Step 7

To make the sauce, pour off the lamb fat from the roasting pan and add 6 cups reserved lamb stock. Reduce of high heat, stirring occasionally, until the stock is reduced by two-thirds. Adjust seasonings.

Step 8

Carve the lamb and serve on a platter with rice. Garnish with cactus leaves and spoon sauce over the meat.

Tips & Variations


No special items needed.

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