Yahir Gonzalez, Zapote, London
I ate at Zapote recently and the Lamb Barbacoa was fantastic – well everything was in fact. Highly recommended.
This recipe comes from The Guardian, but I haven’t had chance to try it yet.
Lamb barbacoa with chickpea puree
Lamb barbacoa with chickpea puree
Ingredients
Instructions
- Coat a lamb shank or shoulder (or a cheaper cut like pork shoulder if you prefer) in some ancho chilli paste (available at most supermarkets) or a homemade chilli spice rub if you have the time.
- Sear in a hot pan and then cook very slowly overnight in a covered pot with a couple of inches of water.
- In the morning, pour the juices over the crushed chickpeas, add a squeeze of lime for acidity.
- Shred the lamb, which will fall apart from the bone.
- Serve with tortilla chips or totopos – either warmed through or equally delicious served cold.
- Alternatively, you could serve on corn tortillas.
