We are cruising through our cookbook Mexican Everyday! Zach wanted to be adventurous, so we chose to make...
Slow Braised Lamb, Jalisco-Style
I know what you're thinking. Poor little Lamb Chop! Or maybe just me? Anyway, I am just not used to eating lamb, and was a little intimidated by cooking it. But it turned out ah-mazing! Let us tell you how it all went down.
Zach blended garlic (softened in the microwave), cumin, pepper, New Mexico chili powder, and water in the food processor to make the marinade/paste for the lamb shoulder roast. He then threw potatoes into the crockpot, with the lamb on top with the marinade, and turned it on. Note about buying the lamb - not all stores carry lamb, so calling ahead probably would be helpful if you are interested. Also, it was a bit expensive ($7.50/lb), but so worth it!
So here's the big hunk of meat:
Oops, not that hunk of meat! :)
We cooked it on high for 6 hours. When it was tender and cooked through, we removed the meat and potatoes. Then Zach added some diced tomatoes to the broth and simmered it to cook off some of the water.
In the meantime, I was working on our salad:
Chayote and Tomato Salad with Roasted Garlic Dressing
This was a delish salad with cooked chayote, freshly diced tomatoes, and green onion. Drizzled over the top was a vinaigrette that we blended up in the processor (pan-roasted garlic and jalapeno, balsamic vinegar, olive oil, and salt). Salads help lighten a meal, and this one went really well with the lamb.
Is your mouth watering yet? Here is our meal all put together:
Garnish with a little white onion, cilantro, and lime and there you have it! One of our favorite dishes by Rick that we've tried!
We also bought a cool wine from Trader Joe's.
What a fun and tasty meal! Now you go make it!
Zach and Gina
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