LAMB BARBACOA
Mexican Lamb Barbacoa - a simple delicious recipe from Oaxaca that results in tender, juicy falling off the bone lamb perfect for tacos and burritos!
Provided by Sylvia Fountaine
Categories Main
Time 4h30m
Number Of Ingredients 20
Steps:
- Preheat oven to 325F.
- Score the fat on the lamb (see photos) Generously season all sides of the lamb shoulder with salt. Set on counter while you make the marinade.
- To make the marinade, de-stem the dried chilies, break them in half and discard the seeds ( you don't need to remove every single one, a few strays are OK). Break the chilies apart into smaller pieces and add to the blender ( dry) with the remaining ingredients. Blend until very smooth, for a full minute.
- Heat a skillet or dutch oven to medium-high heat and add oil. Sear the salted lamb shoulder, patiently browning each side to create a deep colored crust. DO NOT SKIP THIS STEP! ( It is the secret to sealing in the juices and creating flavor!)
- Once all sides are seared, place lamb shoulder in the dutch oven. Nestle the onion and orange slices all around it along with bay leaves. Pour the marinade over top and shake the pan to get the marinade to the bottom.
- Cover tightly and bake in a 325F oven for 3½-4 ½ hours. See notes on timing!
- Roast is done when meat pulls apart easily. Pull the meat off the bones and discard any fat. Tear into smaller pieces and place into an oven proof serving dish. Strain 1-2 cups of the marinade and pour over the meat keeping it moist. Taste the lamb and adjust salt and heat. If it tastes bland add salt.
- Keep warm in oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top. Garnish with onions and cilantro if you like.
Nutrition Facts : Calories 351 calories, Sugar 2.1 g, Sodium 756.8 mg, Fat 16.2 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.8 g, Protein 40.5 g, Cholesterol 131 mg
MARINATED LAMB CHOPS
Provided by Valerie Bertinelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
- Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
- Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
- Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
- Serve the chops with the reserved marinade.
BARBACOA
A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.
Provided by Patrick Selley
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g
PERFECT BARBECUED LAMB CHOPS
If you're not sure you like Lamb, try barbecuing it as it takes on a whole different flavor. My favorite marinade is very simple, and it is similar in taste to those petite lamb chops you get at the fancy Greek restaurants. Try this - you'll love it!
Provided by Dugyb
Categories Lamb/Sheep
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Marinade Lamb Chops in remaining ingredients for an hour or two.
- Barbecue on medium high BBQ grill till done to your preference- (3 minutes per side for medium).
- Served with a Caesar salad and some steamed broccoli or asparagus is great.
BARBACOA MARINATED LAMB CUTLETS
Rub lamb cutlets with this traditional North Mexican marinade made from ancho chillies, garlic, and chipotle chilli. The marinade gives the lamb a lovely flavour
Provided by Edson Diaz-Fuentes
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- The day before, remove seeds and stem from the ancho and chipotle chillies. Put skin-side down in a dry frying pan over a medium heat, turning until softened and toasted without burning.
- In the same pan, cook the garlic and onions on a medium heat until slightly blackened all over. Once cooled, place in a blender with the chillies, olive oil and a pinch of salt. Whizz to a paste.
- Rub the lamb cutlets with the marinade at least 12 hours before cooking, preferably overnight, and store in the fridge. Remove them at least an hour before cooking to allow them to come to room temperature.
- Heat a frying or griddle pan over a medium heat. Cook the lamb cutlets until the fat turns brown and starts to melt (around 7 mins), then cook the other side for at least 5 mins more - this will need at least two batches, depending on the size of your pan. We like to serve them pink, sprinkled with sea salt and herbs.
Nutrition Facts : Calories 577 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 35 grams protein, Sodium 0.3 milligram of sodium
LAMB BARBACOA
Make and share this Lamb Barbacoa recipe from Food.com.
Provided by ThatSouthernBelle
Categories Lamb/Sheep
Time 8h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 20 minutes or until soft.
- Cut the lamb into three-inch cubes and rub the meat with salt.
- Drain the chiles from the soaking water and place in a blender. Add to the blender the garlic, the coffee, the water, the cinnamon, the oregano, the cumin and the agave nectar. Puree until smooth.
- Coat the lamb with the chile puree, and let it marinate in the refrigerator for four hours.
- Heat the oven to 250°F.
- In a roasting pan, coat the bottom with some of the marinade. Place the onions and carrots on top of the marinade and then top this with the lamb.
- Tightly cover the pan with foil, and then cook in the oven covered for four hours or until fork tender.
- Shred meat with forks and serve in tortillas with cilantro, onions and salsa.
Nutrition Facts : Calories 1000.7, Fat 75.4, SaturatedFat 31.8, Cholesterol 245.2, Sodium 233.5, Carbohydrate 19.8, Fiber 6.7, Sugar 1.7, Protein 60.5
MARINATED LEMON LAMB (CUTLETS OR CHOPS)
Lamb cutlets or chops marinated with lemon. Can be cooked on the grill, BBQ or frypan. Please note preparation time includes one hour marinating time.
Provided by Jubes
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the marinade ingredients together in a glas or ceramic bowl (Do not use a metallic bowl).
- Add the meat to the marinade and ensure all of the meat has been covered in the marinade.
- Cover the meat dish with clingwrap and refrigerate for one hour to marinate.
- Preheat pan, grill or BBQ to very hot.
- Cook lamb3-4 minutes each side , or to your preference.
- Cover the lamb and rest for a few minutes before serving.
Nutrition Facts : Calories 359.2, Fat 32.1, SaturatedFat 12.1, Cholesterol 70.3, Sodium 54.1, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 15.6
LAMB CUTLETS MARINA
Make and share this Lamb Cutlets Marina recipe from Food.com.
Provided by Kate in Katoomba
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200c.
- Sprinkle olive oil over the base of the baking dish.
- Lay cutlets in the dish, rubbing them with the oil.
- Cover cutlets with crushed garlic, mustard and rosemary, then season with the salt and pepper.
- Place in the oven and cook for 25-30 minutes, turning once, until the cutlets ar browned and crispy.
- If desired, serve on a bed of couscous with your favourite steamed vegetables.
MARINATED LAMB CUTLETS
Young tender Australian lamb at its best. Tasty little lamb cutlets to grill, broil or pan fry. Prep doesn't include marinating.
Provided by Fairy Nuff
Categories Lunch/Snacks
Time 20m
Yield 12 cutlets, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
- Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
- Season with pepper and garnish with chopped parsley.
Nutrition Facts : Calories 50.3, Fat 0.6, SaturatedFat 0.1, Sodium 256.5, Carbohydrate 7.8, Fiber 0.8, Sugar 2.5, Protein 0.9
LAMB SHOULDER BARBACOA
Grab a good book, because these smoky chile-lamb tacos practically cook themselves. An uninterrupted afternoon over indirect heat is just what a tough cut like lamb shoulder needs to collapse into a shreddable, succulent filling; finish by tossing poblanos and limes onto the grill for a nice char and deeper flavor.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 5h20m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Place chiles in a bowl; pour enough hot water over them just to cover. Let stand until softened, 10 minutes. Reserve 3 tablespoons soaking liquid; drain. Transfer chiles to a blender with brown sugar, chipotle, lime zest and juice, oil, spices, 3/4 teaspoon each salt and pepper, garlic, onion, and reserved soaking liquid. Blend to a fine paste.
- Cut lamb into two equal-size pieces; season both with salt and pepper. Rub prepared chile paste all over both pieces, place in a resealable plastic bag, and refrigerate at least 1 hour and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking. Place a banana leaf on top of two sheets of heavy-duty foil. Lay a piece of lamb in center of leaf, folding leaf up and over to fully cover. Repeat with remaining banana leaf and piece of lamb. Place over indirect heat, cover grill, and cook, maintaining a temperature of 325°F to 350°F, until lamb is fork-tender, 2 to 2 1/2 hours. Carefully open parcels and continue to cook, with grill still covered, until juices have reduced and lamb begins to crisp at edges, about 20 minutes more.
- Meanwhile, lightly drizzle poblanos and halved limes with oil and season with salt. Grill over direct heat, turning occasionally, until charred in places and poblanos are tender, 6 to 8 minutes. Transfer to a platter. Just before serving, grill tortillas over direct heat, uncovered, flipping once, until charred in places, about 1 minute.
- Immediately wrap in a clean kitchen towel to keep warm and pliable. Remove parcels from grill and shred lamb into large pieces. Serve with tortillas, grilled poblanos, limes, onion, salsa, radishes, and crema.
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