Text 27459, 87 rader
Skriven 2012-07-24 06:20:04 av Dave Drum (1:261/38)
Ärende: Chile 1107
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: [ch] Yucatan Leg Of Lamb
 Categories: Lamb/mutton, Latino, Chilies, Herbs, Vegetables
      Yield: 6 servings

  6 1/2 lb Whole leg of lamb
  1 1/2 tb Cumin seeds
      3 tb Black peppercorns
      3 tb Dried oregano leaves
      3 tb Dried thyme leaves
    1/2 ts Sea salt
      4    Dried chipotles *
      3 tb Olive oil
     10    Prickly pear cactus pads **
           - (opt)
      6 c  Reserved lamb (or beef)
           - stock
           Salt & pepper

  From: Deb deForest

  * essential - these are dried, smoked jalapeno

  ** Sold as "nopales"

  Preheat oven to 325øF/160øC

  Trim fell and fat from leg of lamb. (The fell is is what
  gives lamb its strong taste. It is important to remove it
  as thoroughly as possible). Remove hip bone with a boning
  knife (I usually 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 small iron skillet, saute the cumin seeds,
  peppercorns, orregano, and thyme over medium heat to
  release their flavours. Stir frequently and remove when
  they turn brown and start to smoke. Add salt and one
  broken chipotle chile, and grind the mixture into a fine
  powder in a clean coffee grinder.

  Rub lamb with olive oil and then coat uniformly with
  generous amounts of the spice mixture. Place on a rack in
  a shallow roasting and roast for 1 hour and 15 minutes -
  until a meat thermometer registers an internal temperature
  of 120øF/49øC. Rasie heat to 450øF/230øC to brown exterior
  for 5 to 10 minutes (the meat thermometer is important to
  judge the doneness of the meat). The internal temperature
  should rise to 130øF/55øC. Remove from oven and let rest
  for 15 min. before carving to allow the meat juices to be
  reabsorbed.

  While the lamb is roasting, wash the prickly pear cactus
  pads in cold water, after removing the thorns with a
  paring knife, brush with olive oil and sprinkle with salt
  and pepper. Grill over a low charcoal fire or under a
  broiler for about 5 min. per side or until tender.

  To make the sauce, pour the fat from the roasting pan and
  add the lamb stock (or beef stock in my case), and
  remaining broken chipotles. Reduce over high heat,
  stirring occasionally, until stock is reduced by
  two-thirds. Adjust seasoning. Carve lamb and serve on the
  platter with rice, garnish with cactus pads and spoon
  sauce over meat.

  Note:

  Lamb can marinate overnight in the refrigerator, covered
  with plastic wrap. It is important to let it sit at room
  temperature for 4 hours before cooking.

  Recipe by: Stephanie da Silva

  MM Format by Dave Drum - 21 January 2001

  Uncle Dirty Dave's Archives

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... Dietetic meals are like an opera without the orchestra. - Paul Bocuse

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)