Half stick of Mexican cinnamon or regular cinnamon
12 black peppercorns
5 whole cloves
1 1/2 tsp dried oregano
1 1/4 tsp salt
1/4 cup orange juice
5 tsp cider vinegar
1 tbsp chili powder
Instructions
Trim most of the surface fat from lamb, leaving thin layer on top. With thin sharp knife, poke about twelve 2 inch 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 oven for 20 minutes. Reduce heat to 275 F; roast, covered for 3 hours.
Originally Submitted
9/25/2011
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