LAMB & GOAT RECIPES
Whilst not the most commonly used ingredients in Mexican cuisine, these recipes for lamb & goat dishes will show you not to count them out:
Lamb & Goat Recipes
BBQ Lamb with Shredded Cabbage
From 'The Road to Mexico' by Rick Stein
Although not a common protien in Mexcio, Lamb can still be prepared in a Mexican style. Rick Stein first had this recipe whilst staying in the Yucatan countryside as part of a celebration feast for San Jose, the Patron Saint of the Ranch.Ingredients
- 2 tbsp salt
- 2 cloves garlic, unpeeled and smashed
- 1 tbsp coarsely ground black pepper
- 100ml orange juice
- 1 kg lamb chops
- Corn tortillas, to serve
- For the Cabbage Slaw
- 1 large onion, whole and unpeeled
- 250g green cabbage
- 150ml orange juice
- 250g ripe tomatoes, diced
- Handful of coriander, chopped
- 1 tsp salt
- 10 turns black peppermill
- ½ habanero chilli, finely chopped
Recipe
- Light the barbecue.
- Mix the salt with 1.5-2 litres of water to make a brine and add the garlic, pepper, and orange juice.
- Add the lamb chops and leave them to marinate for at least 30 minutes, and up to 2 hours.
- For the slaw; put the whole, unpeeled onion over charcoal to roast until well blackened and no longer crunchy in the middle. Remove it and leave it to cool down, then peel or rinse off the burnt outer layer.
- This takes a good 20-30 minutes and should be done whilst the meat marinates. You can put the onion directly on to the hot coals to speed things up.
- Meanwhile, roughly shred the cabbage with a sharp knife and mix it with the rest of the ingredients for the slaw in a bowl.
- When the onion is ready and peeled, chop it and add it to the slaw. Let it stand for at least 10 minutes.
- Once the meat has marinated for at least 30 minutes, barbecue it until it’s nicely charred around the edges and still a bit pink in the middle.
- Serve with the slaw and warmed corn tortillas.
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