Barbacoa de Borrego (Lamb Barbacoa with Rice)
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Ingredients
- 1200 g lamb shoulder joint
- 2 tbsp ancho chilli paste
- 3 garlic cloves
- 2 bay leaves
- 1 tsp dried oregano
- 300 g long grain rice
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 1058 kcal
- Protein
- 58.4 g
- Carbohydrate
- 60.2 g
- of which sugars
- 0.8 g
- Fat
- 64 g
- of which saturates
- 30.3 g
- Fibre
- 1.7 g
- Salt
- 0.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the lamb shoulder joint with the ancho chilli paste, crushed garlic cloves and dried oregano.
- 2
Place in a roasting dish with the bay leaves and 150ml water, then cover tightly with foil.
- 3
Roast at 160C (140C fan, gas 3) for 1 hour 20 minutes until the lamb is very tender and pulls apart easily.
- 4
Cook the long grain rice following the pack instructions.
- 5
Shred the lamb and serve with the rice, scattered with fresh coriander.
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