Lamb Borrego
Slow cooked and pulled lamb seared on the plancha with tomatoes, onion and cilantro.
Ingredients
Prepare the Lamb
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Leg of lamb, deboned 1.4 kg
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Cumin 5 g
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Water 375 ml
Finish the Dish
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Water 125 ml
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Onion, small diced 115 g
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Vine Ripened Tomato, diced 540 g
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Serrano peppers, seeded and chopped 2 each
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Cilantro leaves, washed and dried 12 g
To Serve
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Limes, cut into wedges, for garnish 1 each
Preparation
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Prepare the Lamb
- Season the lamb with cumin and 15 grams of the Stafford® BLUE LABEL Chicken Broth Base. Sear the lamb in a roasting pan until brown.
- Mix the water and the remaining Stafford® BLUE LABEL Chicken Broth Base together.
- Deglaze the roasting pan with the Stafford® BLUE LABEL Chicken Broth Base mixture and place the lamb into the oven.
- Braise the lamb for 2 ½ hours at 175 C.
- Remove lamb and let cool and then shred, reserving cooking liquids.
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Finish the Dish
- On a plancha or griddle, pour on 125 ml of water and sauté the onion.
- Stir in shredded lamb.
- Stir in tomatoes and serrano peppers and cook until softened.
- Pour over a 60 ml of reserved liquids.
- Add in cilantro and sauté until wilted and lamb is warmed through.
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To Serve
- Serve on a platter with sliced limes.
- If needed, drizzle additional reserved cooking liquids to cover the lamb mixture.
Note: Serve with rice, beans and tortillas.