|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Yucatan Leg of Lamb
|
|
|
|
Submitted by:
Jimmy |
|
|
The Yucatan Leg of Lamb has great flavor and is easy to make. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 whole , Leg of Lamb About 6 Pounds
- 1 1/4 tablespoon(s) , Cumin Seeds
- 3 tablespoon(s) , Black Peppercorns
- 3 tablespoon(s) , Dried Oregano
- 3 tablespoon(s) , Dried Thyme
- 1/2 teaspoon(s) , Sea Salt
- 4 whole , Chipotle Chilies Dried
- 3 tablespoon(s) , Olive Oil
- 8 whole , Cactus Pads
- 0 to taste , Salt and Pepper
- 6 cup(s) , Lamb Stock
|
|
| 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. 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, sauté the cumin seeds, peppercorns, oregano, and thyme over medium heat to release their flavors. 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. Raise heat to 450° F to brown exterior for 5 to 10 minutes. 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), 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. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|