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Prep Time: 30 Minutes Cook Time: 255 Minutes |
Ready In: 285 Minutes Servings: 8 |
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One Easter I was unable to find a leg of lamb to roast, as is traditional in my family. The best I could find was chunks of lamb, in my local Mexican market. So I decided to defy tradition and use the ingredients around me. Best Irish-Mexican Easter EVER! Serve with toasted flaked almonds, crumbled cotija cheese, and homemade croutons. Ingredients:
4 pounds fresh tomatillos, husks removed |
2 large onions (keep the skin on) |
2 poblano peppers |
1 head garlic |
3 chipotle peppers in adobo sauce |
2 (12 fluid ounce) cans or bottles lager-style beer |
1 tablespoon ground cumin |
1 tablespoon salt |
1 tablespoon ground black pepper |
4 tablespoons vegetable oil |
4 pounds cubed lamb stew meat |
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
3. Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side.
4. Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
5. Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker.
6. Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker.
7. Cook on High for 4 hours.
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