Spring is finally here in Western Australia and lamb is back on the menu!
This is a great recipe of you are feeding people who aren’t too keen on chilli, bags of flavour and not too spicy. It is also slow cooked so, ideal if you are entertaining as you really have very little to do once the lamb is in the oven.
It can easily feed a bigger crowd, just add more side dishes but the leftovers are divine too, I’ll share my Mexican Stir Fried Rice recipe soon using leftovers from this lamb!
I serve this with steamed rice, fresh salsa, salad, guacamole, tostades and refried beans, that way everyone can have as little or as much as they like!
2.5kg leg of lamb
3 red onions, peeled and sliced into 1cm rings
3 dried ancho chillies
3 tablespoons cider vinegar
200mls water, just under boiling point
8 garlic cloves
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon salt
2 tablespoons brown sugar
1.5 litres chicken stock
Preheat the oven to 150 degrees Centigrade. Line the base of a roasting tin with the onion rings to create a rack to keep the meat off the base, initially.
Prepare the marinade now. Place the chillies in a heat proof bowl, add the nearly boiled water and cider vinegar. Set aside for 15 minutes.
Once the chillies have soaked, carefully lift them from the water, remove the stem and seeds and return to the water. Now add all of the remaining ingredients except the onions, lamb and stock.
Using a stick blender, whizz the marinade to a thick paste.
Take the leg of lamb, using a sharp knife, stab it multiple times to at least 5cm at its thickest part.
Pour the marinade over and push it down into the cuts, make sure all of the meat is covered, underside too.
Lay the lamb onto the bed of onion rings, pour the chicken stock around the lamb, seal completely with foil and slide into the oven.
Bake for 6 hours, turn the oven up to 200 degrees Centigrade, spoon off as much of the fat as you can and return the lamb to the oven to crisp up a little, around 30 minute
Now, using tongs, pull off large chunks of meat and drop them into the pan juices, as you come across the bones remove them all. You should now have a pan of meat, juices and onions, I give this a gentle stir and then serve.