Lamb Barbacoa Recipe
Prime Lamb Shank Delicately Roasted For Eight Hours To Build Layer Upon Layer Of Flavor, & Served With White Rice, Roasted Corn, and an Oven Roasted Garlic Cream
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Ingredients
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Lamb Barbacoa
Method
Cooking Instructions
- 1
Prepare the Lamb
Preheat the oven to 300°F (150°C). Season the lamb shank with salt, black pepper, cumin, smoked paprika, and oregano. Heat olive oil in a large oven-safe pot over medium-high heat and sear the lamb on all sides until browned.
- 2
Add Aromatics
Remove the lamb and add chopped onions and garlic cloves to the pot. Sauté until the onions are translucent, about 5 minutes.
- 3
Slow Roast
Return the lamb to the pot and add chicken broth. Cover with a lid and roast in the oven for 8 hours, or until the lamb is tender and falls off the bone.
- 4
Cook the Rice
In a separate pot, cook the white rice according to package instructions.
- 5
Roast the Corn
Toss corn kernels with olive oil, salt, and pepper, and roast in the oven for about 20 minutes or until slightly charred.
- 6
Make the Garlic Cream
In a small saucepan, heat the cream and add roasted garlic (which can be made alongside the lamb). Blend until smooth and season with salt to taste.
- 7
Serve
Shred the lamb and serve it over a bed of white rice. Top with roasted corn and drizzle with oven roasted garlic cream. Garnish with fresh parsley.
