Most INSANE LAMB PIT BARBACOA - Mexican Food in Texcoco + AZTEC Pyramids, Mexico!
Lamb Carnitas for 4
From Suzanne Somers' Sexy Forever
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My Mother's Day lunch this year was as delicious as ever! It's typically my favorite day of the year and this was no exception. Bruce and my granddaughters set the table outside with white French plates and their exploding garden roses while Caroline was busy in the kitchen creating a twist on an old favorite recipe. The inspiration started with a sale on Organic New Zealand Lamb Shoulder. We always try to eat only grass fed meat and New Zealand is known for their good quality. Caroline makes incredible carnitas with pork shoulder, so she decided to try it with lamb ... and the result was fantastic! We ate these crispy little salted pieces of lamb served in a cabbage leaf cup with a Mikri Greek Salad, Tzasiki, and Hummus on Fire — or a whole wheat pita for those who wished to partake. I am one lucky mother!
- 2 pounds lamb, shoulder, cut into 2-inch cubes
- 1 teaspoon salt, sea
- 1/2 head(s) cabbage, green, (or purple cabbage)
- oil, olive, if needed
- Place the lamb cubes into a large saute pan or heavy bottomed Dutch oven. Season generously with sea salt.
- Fill pan with water so that it barely covers the meat and turn heat onto high.
- Bring to a boil, then lower heat to medium and let the meat continue to cook until all the liquid has evaporated.
- By this time the meat will be cooked through, but not yet falling apart. Allow the meat to continue cooking until all the fat has been rendered out.
- Now the lamb will begin to brown in its own juices. Be careful to scrape the bottom of the pan consistently to create the crispiness and to keep the carnitas from burning.
- The lamb is done when it's crispy on the edges and starts shredding into pieces. Allow 60-80 minutes for the complete cooking process.
- Towards the end of the cooking process, feel free to add a little olive oil, if your pieces are not crispy enough.
- Spoon carnitas into a cabbage leaf and garnish with Mikri Greek Salad, Hummus on Fire and Tzasik, if desired.
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