Mexican Slow-Roasted Leg of Lamb

By Andrew Chase and The Test Kitchen

12 people added this to their Recipe Box

Mexican Slow-Roasted Leg of LambSlow roasting gives you exceptionally tender lamb and allows the Mexican flavours to permeate the meat. You can substitute 2 tsp ancho chili powder for the whole ancho pepper; just mix it in with the ground spices.3 user reviews.

Rate this recipe »

Mexican Slow-Roasted Leg of Lamb, Mexican Tricolour Rice, Chayote Salad and Lime-Pickled Onion with Jalepeno Peppers
Photography by Jodi Pudge

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	405405 cal
pro	55 g55g pro
total fat	17 g17g total fat
sat. fat	7 g7g sat. fat
carb	9 g9g carb
fibre	2 g2g fibre
chol	128 mg128mg chol
sodium	638 mg638mg sodium
potassium	870 mg870mg potassium
% RDI:	-
calcium	88 calcium
iron	3030 iron
vit A	1111 vit A
vit C	1313 vit C
folate	2222 folate

More great recipes from this menu:

Slow roasting gives you exceptionally tender lamb and allows the Mexican flavours to permeate the meat. You can substitute 2 tsp ancho chili powder for the whole ancho pepper; just mix it in with the ground spices.

Ingredients

5 lb leg of lamb 5 5lb lbleg of lamb
1 white onion , cut in 1-inch thick slices1 1white onionwhite onions, cut in 1-inch thick slices
1 ancho pepper 1 1ancho pepperancho peppers
2 fresh bay leaves 2 2fresh bay leaves or dried bay leaves
1/2 stick Mexican cinnamon 1/2 1/2stick stickMexican cinnamonMexican cinnamon or cinnamon
12 black peppercorns 12 12black peppercornblack peppercorns
5 whole cloves 5 5whole cloves
5 cloves garlic 5 5cloves garlic
1-1/2 tsp dried oregano 1-1/2 1-1/2tsp tspdried oregano
1-1/4 tsp salt 1-1/4 1-1/4tsp tspsalt
1/4 cup orange juice 1/4 1/4cup cuporange juice
5 tsp cider vinegar 5 5tsp tspcider vinegar
1 tbsp chili powder 1 1tbsp tbspchili powder

Preparation

Trim most of the surface fat from lamb, leaving thin layer on top. With thin sharp knife, poke about twelve 2-inch (5 cm) deep slits into top. Set aside.

In small (preferably cast-iron) skillet, cook onion over medium heat, turning once, until tender and lightly charred. Remove and set aside.

Add ancho pepper to pan; toast on both sides until fragrant and slightly darkened. Remove seeds; break pepper into small pieces; set aside.

Add bay leaves to pan; toast until dry and fragrant. Remove from pan and set aside.

Add cinnamon, peppercorns and cloves to pan; toast until fragrant and slightly darkened. Break up cinnamon stick.

In food processor, puree together onion, garlic, oregano and salt.

In spice grinder, grind together toasted ancho pepper, bay leaves, cinnamon, peppercorns and cloves until finely powdered.

Mix together onion mixture, spice mixture, orange juice, vinegar and chili powder.

Place lamb in ceramic or heavy-bottomed metal roasting pan. Spread mixture all over lamb. Cover with foil. Roast in 400°F (200°C) oven for 20 minutes. Reduce heat to 275°F (140°C); roast, covered, for 3 hours.

Baste with pan juices; roast, uncovered and basting every 30 minutes, until fork-tender, about 2 hours. Let stand for 10 minutes before thinly slicing.

Source : Canadian Living Magazine: April 2011