Pierna de borrego con especias

Pierna de borrego con especias

Spicy leg of lamb

By
From
My Abuela's Table
Serves
6

This traditional dish is known as 'Barbacoa' - barbecue Mexican style. It is traditionally cooked in a pit in the ground half a metre deep. The lamb is wrapped in banana leaves, covered in hot coals and left overnight. The following day, the meat is taken out, banana leaves removed and the meat is ready to eat.

Ingredients

Quantity Ingredient
1.5kg leg of lamb
3/4 tablespoon chilli powder
1 tablespoon dried oregano
1/2 teaspoon cumin
1 teaspoon dried rosemary
4 garlic cloves, crushed
1/4 cup lemon juice
salt

Method

  1. Make deep incisions into the lamb skin with a sharp knife. Combine the remaining ingredients in a small bowl to make a paste.
  2. Rub the leg with the paste, ensuring the surface is completely covered.
  3. Cover in foil and refrigerate for 8 hours.
  4. Place leg (still covered in foil) on a rack on top of a deep baking tray to which 1 cup of water has been added.
  5. Bake in a slow oven for 2–3 hours or until tender.
  6. For an even more authentic flavour, wrap the lamb in banana leaves prior to wrapping in foil.
  7. Serve with various chilli sauces, salad, guacamole and tomato rice.

Note:

  • This dish is traditionally made with leg of goat, so try it if you wish!
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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