Barbacoa-Spiced Easter Lamb Recipe

Cook Time: 180 minutes

Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 8 servings.

• 1 (6 to 7 pound) bone-in leg of lamb roast, fat layer trimmed to 1/4-inch
• 2 tablespoons kosher salt (see Note)
• 2 tablespoons chili powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground ancho chile
• 1/2 teaspoon ground chipotle
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1 orange, juiced
• 1 lemon, juiced
• 2 limes, juiced
• 2 cups chicken broth

Roasted Vegetables (optional)

• 1 red onion, sliced
• 2 pounds Yukon gold potatoes, halved
• 4 large carrots, cut into 2-inch pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon kosher salt

Directions

1. Place the lamb, fat-side up, on a cutting board. Use a knife to score the surface 1/4-inch deep in a crosshatch pattern. After scoring, poke the lamb all over with the knife, about 2 inches deep on both sides.
2. In a large bowl, combine the salt, chili powder, black pepper, ancho chile, chipotle, oregano, cinnamon, and garlic powder. Squeeze in the orange juice, lemon juice, and lime juice. Whisk together thoroughly.
3. Place the lamb into the bowl with the marinade. Turn the lamb over several times to ensure it is completely coated. Transfer to the refrigerator and marinate, uncovered, for 24 to 48 hours. Be sure to turn the lamb at least once halfway through the marination process.
4. Preheat the oven to 475F (245C). Remove the rack from the roasting pan and scatter the sliced onions into the bottom of the pan. Place the rack back into the pan.
5. In a bowl, toss the potatoes, carrots, olive oil, minced garlic, and salt until the vegetables are evenly coated. Transfer the vegetables to the roasting pan, placing them around the outside of the rack. Place the lamb, fat side up, in the center of the rack.
6. Pour the chicken stock into the bowl used to marinate the lamb. Stir quickly and pour the liquid into the bottom of the pan.
7. Place the pan in the preheated oven and immediately reduce the temperature to 300F (150C). Roast the lamb until the internal temperature of the largest muscle in the lamb reads 135F (57C) for medium doneness, which should take about 3 hours. The internal temperature will rise another 5F while the lamb rests, bringing the final temperature to about 140F (60C). Begin testing with a thermometer after 2 hours of roasting, or use a probe thermometer inserted into the meat.
8. Once done, remove the lamb from the roasting pan and place it on a plate or cutting board. Cover loosely with foil and let it rest for at least 30 minutes before slicing.
9. Meanwhile, transfer the roasted vegetables to a serving platter and keep warm.
10. Pour the pan juices into a large measuring cup. Let the fat rise to the surface, then skim off the fat and discard it. Serve the pan juices alongside the sliced lamb.

Chef's Note: The general rule of thumb for salt is 1 teaspoon of kosher salt for every pound of lamb.

Nutrition Facts (per serving)

• Calories: 1068
• Total Fat: 59g (75% Daily Value)
• Saturated Fat: 24g (119% Daily Value)
• Cholesterol: 317mg (106% Daily Value)
• Sodium: 1669mg (73% Daily Value)
• Total Carbohydrate: 42g (15% Daily Value)
• Dietary Fiber: 8g (28% Daily Value)
• Total Sugars: 17g
• Protein: 91g (183% Daily Value)
• Vitamin C: 112mg (124% Daily Value)
• Calcium: 153mg (12% Daily Value)
• Iron: 9mg (48% Daily Value)
• Potassium: 1870mg (40% Daily Value)

This Barbacoa-Spiced Easter Lamb recipe combines the traditional flavors of Central Mexico with a festive Easter touch. Slow roasted to perfection, this lamb is marinated in a tangy and spicy rub made with chiles, citrus, and aromatic spices, resulting in a dish that's both tender and packed with rich, vibrant flavors. Perfect for family gatherings or special occasions, this lamb offers a delicious twist on the usual Easter roast.

Origin and History

The origins of barbacoa can be traced back to ancient Mexican culinary traditions. The term "barbacoa" originally referred to a method of slow-cooking meat, particularly lamb or goat, over an open fire or in a pit. It was a cooking technique used by indigenous peoples of the Caribbean, which then spread throughout the Americas, particularly in Central Mexico. Over time, the dish evolved into a popular preparation of lamb, typically marinated with a blend of spices, herbs, and citrus.

For this recipe, the technique of barbacoa has been adapted for roasting, which makes it more accessible to modern kitchens, while still retaining the essence of the original flavors. This dish celebrates both Mexican and Western culinary influences, offering a perfect marriage of tradition and innovation for festive occasions like Easter.

Regional Variations

In Mexico, barbacoa is typically associated with the central and southern regions, especially in states like Hidalgo, Tlaxcala, and Puebla, where it is considered a ceremonial dish. Depending on the region, different types of meat such as goat, beef, or lamb are used, and the preparation method can varyfrom cooking in a pit to slow-roasting in a conventional oven, as seen in this recipe. The use of citrus and local spices like ancho chili and oregano also reflects the regions love for bold, robust flavors.

Differences from Similar Dishes

This barbacoa-spiced lamb differs from other lamb dishes in both the preparation and the seasoning. Traditional roasted lamb often uses a more restrained seasoning approach, with simpler herbs like rosemary, garlic, and lemon. On the other hand, this dish incorporates a more complex mix of chili powders, cinnamon, chipotle, and citrus, bringing a smoky, tangy depth to the meat. The slow roasting method, inspired by the original barbacoa technique, ensures that the lamb remains tender and juicy throughout the cooking process.

In contrast, other lamb preparations, such as leg of lamb with a garlic and herb crust or the popular Greek-style lamb, emphasize different flavor profiles, often focusing on olive oil, garlic, and fresh herbs rather than the smoky, spicy elements of this recipe.

Where It's Served

Barbacoa is often served during festive occasions, particularly in Latin American cultures, where it is a staple at celebrations such as Christmas, Easter, and other communal gatherings. In this recipe, the lamb is slow-roasted and served with roasted vegetables such as Yukon gold potatoes and carrots, making it a hearty and filling meal. It is a wonderful dish to serve at family dinners or for special holiday meals, offering a flavorful twist on traditional Easter lamb.

Interesting Facts

• Barbacoa was traditionally cooked in a pit, which allowed the meat to slow-cook for hours, ensuring tenderness and rich flavor.
• The word "barbacoa" is believed to have been derived from the Tano word "barabicu," meaning a wooden structure used for cooking meat over an open flame. This word later evolved into the modern "barbecue" in English.
• In Mexico, barbacoa is often served with consomm (a rich broth made from the meat drippings) and tortillas, making it a versatile dish that can be enjoyed in various forms.
• This recipe's use of citrus juicesorange, lemon, and limeadds a refreshing tang that balances out the spices, which is characteristic of Mexican cooking.

Conclusion

Barbacoa-Spiced Easter Lamb brings together the bold, smoky flavors of Mexican barbacoa with the tender, succulent qualities of a perfectly roasted lamb. Whether you're celebrating Easter or another festive occasion, this dish promises to be a crowd-pleaser. The aromatic rub, slow roasting technique, and accompanying roasted vegetables ensure that each bite is full of flavor, making it a memorable meal for any gathering.

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