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Oven-Roasted Lamb, Monterrey Style |
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Serves: 6 Print this Recipe(Barbacoa de Cordero al Horno) Category: Lamb Traditional barbacoa is a whole lamb, goat, or pig that's seasoned and maybe marinated as in this version, then wrapped in leaves of one kind or another, and roasted in a pit. Then: a fiesta! It isn't necessary to dig a pit and roast meat underground to entertain your guests with succulent lamb barbacoa anymore though. Preparing barbacoa in the oven is the simple contemporary way to cook lamb or baby goat in the thriving city of Monterrey, capitol of the state of Nuevo Leon, in northern Mexico. In this region, flour tortillas are always served with goat or lamb barbacoa along with beans, salsa, guacamole, and plenty of cold beer from the breweries of Monterrey. The meat can also be eaten as an entrée with beans, rice, and tomatoes. 4 pounds boneless leg of lamb 1/2 cup fresh orange juice and 3 (2-inch) orange rind strips 1/2 medium white onion, coarsely chopped 4 cloves garlic (large), pressed 1 medium tomato, cored and coarsely chopped 2 teaspoons dried oregano (Mexican variety preferred), crumbled 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon crushed red pepper 2 tablespoons tequila (optional) 1. Put the meat in a large ovenproof casserole dish or Dutch oven. Add the remaining ingredients. Turn the meat 2 to 3 times to distribute the ingredients. Seal tightly with aluminum foil and refrigerate 2 hours or overnight. Bring to room temperature about 1 hour before cooking. 2. Preheat the oven to 325°. Bake the meat covered with foil, until falling-apart tender, 2 1/2 to 3 hours. Transfer the meat to a large platter. 3. Pour the juices through a fine-mesh strainer over a saucepan, pressing to extract the pulp and juices. Discard the debris. Bring the juices to a boil over high heat and cook until reduced to about 1 cup. When the meat is cool enough to handle, separate into chunks or shred. Discard fat and connective tissue. Serve the meat, sliced, with the pan juices, if desired, or the broth may be refrigerated for later use. (Remove the congealed fat on top of the juice before using.) From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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