Yucatan leg of lamb


Ingredients

1 whole leg of lamb (approx 6.5 lb)
1/2 tbsp cumin seeds
3 tbsp black peppercorns
3 tbsp dried oregano leaves
3 tbsp dried thyme leaves
0 5 tsp sea salt
3-4 dried chipotles chile
3 tbsp olive oil
8-10 prickly pear cactus pads (opt.)
6 cups reserved lamb stock or beef
Salt and pepper to taste

How to prepare

Preheat oven to 325. Trim fell and fat from leg of lamb (the fell is what gives lamb its strong taste it is important to remove it as thoroughly as possible) remove hip bone with a boning knife (you can leave this on, it just makes carving the lamb a little more difficult) 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 sm iron skillet, saut

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