Milgil

Lamb barbacoa with chickpea puree

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

Ingredients
Instructions Coat a lamb shank (or you can use a cheaper cut like pork shoulder) in some ancho chilli paste (available at most supermarkets) or a homemade 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.

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