Mexican Lamb Recipes

BIRRIA DE BORREGO (MEXICAN LAMB STEW) RECIPE - (4.2/5)

Birria De Borrego (Mexican Lamb Stew) Recipe - (4.2/5) image

Provided by shethinksshecancook

Number Of Ingredients 21

Ingredients

GARNISH:
1 1/3 pound Lean Lamb, cubed (600g)
2 1/5 pounds Lamb Shanks, cut into pieces by your butcher (1kg)
2 Ancho chillies
2 Chipotle chillies
3 Guajillo chillies
1 cup boiling water
10 1/2 cups lamb stock (2.5 liters)
1/2 brown onion, sliced into thick rings
6 whole cloves garlic, peeled
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
2 sprigs fresh marjoram
1 sprig fresh thyme
Sea salt and pepper
1 onion, finely chopped
3 firm tomatoes, peeled, deseeded and finely chopped
1 bunch coriander, leaves picked, finely chopped
1 avocado, mashed
3 limes, massaged and halved

Steps:

Pre-heat the oven to 392°F. Place lamb onto a roasting tray and brown for 20 minutes. In the mean time bring the stock to the boil and peel / slice onion and garlic. When browned, add lamb to the stock pot, along with garlic and onion and bring back to the boil. Skim any scum that floats to the surface, then simmer rapidly for the next hour / hour and a half, or until the meat and marrow can easily be removed from the bone. Meanwhile, heat a skillet over a medium heat. When hot, add the ancho, chipotle and guajillo chillies whole, and toast for several minutes until they release their aroma. Next remove stalks and seeds, and submerge chillies in the boiled water to soften for 20 minutes. It is advisable to wear gloves when doing this, and to avoid touching your eyes, nose, genitals, etc. as this will burn! Next, reduce chillies & their water to a pulp in the bowl of a food processor, and then strain through a fine sieve, discarding solids. When your broth is done, strain into a clean pan. Discard onion, garlic and bones (you can use a chopstick to poke out any tasty marrow) and shred meat with your fingers before adding back into the stock. Next add your chilli paste and all remaining ingredients, before seasoning well with salt and pepper and simmering for a further hour to allow flavours to develop and meld. Skim fat from the surface. Finally, remove from heat and discard bay leaves and herb stalks. Using a slotted spoon remove and divide meat between bowls, then ladle the liquid over. Garnish with finely chopped onion and coriander, and serve with guacamole, tortillas and if you want to be a real badass - extra hot sauce. I used Mellow Habanero's Smoky Chipotle Sauce, which added great umami to the dish. Not just a rich and delicious stew, you can also fold the soft braised meats up in your tortillas for seriously sublime tacos!

MEXICAN LAMB

Mexican Lamb image

Make and share this Mexican Lamb recipe from Food.com.

Provided by Recipe Junkie

Categories Lamb/Sheep

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 cups milk
1 onion, chopped
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter (4 T butter)
2 lbs lamb, trimmed well and cut into cubes
4 cups cooked rice
1/2 cup raisins (cook with the rice)
1/2 cup sliced canned peaches
1/2 cup sliced canned pears
1/2 cup sliced almonds, toasted
2 tablespoons fresh parsley

Steps:

Combine milk, onion, bay leaves, thyme, salt and pepper.
Heat mixture, but do not boil.
Heat butter in skillet.
Saute lamb until golden.
Add lamb to hot milk.
Simmer uncovered over low heat until lamb is tender and milk has cooked away (about 1 hour or more).
Place lamb in center of serving dish that has been covered with the hot rice and raisin mixture.
Arrange sliced peaches and pears around lamb.
Sprinkle lamb with almonds and parsley.

Nutrition Facts : Calories 1004.7, Fat 49.3, SaturatedFat 22.7, Cholesterol 184.7, Sodium 879.6, Carbohydrate 92.8, Fiber 4, Sugar 19.6, Protein 48

SIZZLED LAMB WITH MEXICAN SALSA

Sizzled lamb with Mexican salsa image

Mary Cadogan creates a tangy duo for the barbie that's perfect to serve friends and family alike

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 5

Ingredients

250g ripe vine tomatoes
1 small red onion
1 red chilli
2 tbsp chopped fresh coriander
4 lamb leg steaks

Steps:

Make the salsa: Halve the tomatoes, then squeeze out and discard the seeds - this seems a bit wasteful, but it really intensifies the flavour of the salsa. Finely chop the tomato flesh and onion. Halve, seed and finely chop the chilli. Mix the tomato, onion and chilli in a bowl with the coriander and some salt and pepper. At this point the salsa can be covered and chilled for up to 2 days, but bring it back to room temperature before serving.
Cook the lamb: Season the lamb steaks on both sides and rub with a little olive oil. Barbecue or cook on a hot griddle for 3-4 minutes each side for medium, a little longer if you prefer your lamb well done. Serve each leg steak with a dollop of the salsa, new potatoes and a big crunchy salad.

Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.24 milligram of sodium

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