Leg of Lamb Marinated with Mexican Spices and Sweet Cinnamon Rice ►
The complex flavor of Chef Mark Miller’s blend of spices penetrates into each slice of meat. The rice forms a perfect, slightly sweet balance to the savory meat.
Ingredients
- Lamb - 1 whole leg (approx. 6-1/2 pounds)
- Cumin Seeds - 1-1/2 tablespoons
- Black Peppercorns - 3 tablespoons
- Oregano Leaves - 3 tablespoons, dried
- Thyme Leaves - 3 tablespoons, dried
- Sea Salt - 1/2 teaspoon
- Chipotl Chilies - 3 to 4 dried or canned
- Olive Oil - 3 tablespoons
- Prickly Pear Cactus Pads - 8 to 10, for garnish
- Olive Oil - 1 tablespoon
- Salt and freshly ground pepper to taste
- Mexican Sweet Cinnamon Rice
- Unsalted Butter - 4 tablespoons
- Carrots - 1/2 cup, cut into small dice
- Celery - 1/2 cup, cut into small dice
- White Onions - 1/2 cup, cut into small dice
- Long-Grain Rice - 2 cups
- Salt - 1/2 to 1 teaspoon
- Mexican Cinnamon - 4 sticks (alt. 1 tablespoon ground cinnamon)
- Dried Currants - 1/2 cup
- Water - 6 cups
- Sauce
- Lamb Stock - 6 cups
- Salt and freshly ground pepper to taste
Instructions
To prepare the lamb: Preheat the oven to 325 F. Trim the fell and fat from the leg of lamb and remove the hip bone with a boning knife. Re-form the lamb and tie tightly with kitchen string. Wrap the lamb with plastic wrap and set aside; the lamb could be prepared to this point and refrigerated overnight if desired. If the lamb is chilled, take it out of the refrigerator and let warm to room temperature for 4 hours before proceeding. Make a stock with the bones and trimmings, or save to make stock later.
In a small skillet, saute the cumin seeds, peppercorns, oregano, and thyme over medium heat until fragrant. Stir frequently; remove them before they turn brown and start to smoke. Add salt and one of the broken chipotl chilies and grind the mixture into a fine powder in a clean coffee grinder or mortar-and-pestle. Unwrap the lamb. Rub the lamb with the spice mixture. Place on a rack in a shallow roasting pan and roast for 1 hour, 15 minutes, or until the meat reaches an internal temperature of 120 F. Raise the heat to 450 F and roast 5 to 10 minutes more to brown the exterior. The lamb should reach an internal temperature of 130 F. Remove from the oven and let rest for 15 minutes before carving to allow the juices to be reabsorbed. Save the pan juices.
To prepare the rice: Melt 2 tablespoons of the butter in a deep saucepan over medium heat. Add the carrots, celery, and onion, cover the pan, and cook the vegetables over low heat, stirring occasionally, for 10 minutes. Add the rice, 1/2 teaspoon of the salt, cinnamon, currants, and water to the pan and bring to a boil over high heat. When the water has reduced down to the level of the rice, turn the heat to low, cover, and cook for 15 to 20 minutes, until tender, stirring occasionally. Remove the cinnamon sticks and stir in the remaining butter. Season to taste with the remaining salt.
To prepare the prickly pear pads: Wash the cactus pads in cold water. Brush with olive oil and sprinkle with salt and pepper. Grill over a low charcoal fire or under a broiler for about 5 minutes per side, or until tender. Pull out any thorns. Set aside; keep warm.
To make the sauce: Pour the fat from the roasting pan and add the lamb stock and remaining broken peppers. Reduce over high heat, stirring occasionally, until the stock is reduced by two-thirds. Adjust seasoning with salt and pepper.
To serve: Carve the lamb and serve on a platter with the rice; garnish the platter with cactus pads and spoon sauce over the meat.
