Prep 30 mins
Cook 2 hrs
A little sweet and a little spicy, delicious sliced and served with rice; chop or shred the leftovers for some great lamb tacos on soft corn tortillas with finely shredded cabbage and guacamole!
- 2 teaspoons kosher salt
- 2 teaspoons dried ancho chile powder
- 1 teaspoon Mexican oregano
- 3 lbs boneless leg of lamb
- 1 -2 tablespoon all-purpose flour
- olive oil
- 5 medium garlic cloves, minced
- 3 small white onions, coarsely chopped (about 2 cups)
- 1⁄2 cup white wine vinegar
- 1 cup dry white wine
- 2⁄3 cup honey
- 8 ounces tomatoes, chopped (preferably re-hydrated dried tomatoes for best flavor)
- 1 cup mild red chile puree
- 1 quart beef or 1 quart chicken stock
- Preheat oven to 350 degrees Fahrenheit.
- Mix the salt, ancho, and Mexican oregano in a small bowl.
- Unroll the boned leg of lamb and apply half the ancho mixture on the inside, then roll up the meat, tie it up, and apply the other half of the chile mixture to the outside.
- Dust the outside of the meat with the flour and brown it on all sides in oil in a Dutch oven.
- Remove the meat, set it aside, and add the garlic and onion to the pan, adding more oil if necessary. Cook until onions are soft.
- Deglaze the pan with the vinegar and the wine, reducing the liquid by half. Add the honey and continue reducing until the mixture is thick and syrupy.
- Add the tomatoes, chile puree, stock, and lamb, and bring to a boil on high. Cover the pan and place in the preheated oven and cook for 1 1/2 to 2 hours, turning occasionally, until tender. Remove the lid and cook an additional 30 minutes.
- Remove lamb to platter and puree the solids in the braising liquid with an immersion blender. Serve lamb sliced with rice and the sauce.