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PrintSLOW-BAKED CHILLI LAMB
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Pre heat the oven to temperature 160°C / 320°F.
- Chilli Paste: Drop the chillies and garlic in a hot dry frying pan and cook until skins are blistered and charred.
- Place chillies in a bowl, pour hot water to cover and soak at least for 20 - 30 minutes. Drain chillies and discard water.
- Squeeze the garlic from skins. Place the chillies, garlic, tomato, oregano, cumin, peppercorns and vinegar in a food processor and process to a puree.
- Place lamb in a glass dish, spread with chilli paste, cover and marinate in the refrigerator for at least 2 - 3 hours or overnight.
- Transfer the lamb to a baking dish and roast until tender.
INGREDIENTS
- 1.5 kgs leg lamb, trimmed of visible fat
Chilli Herb Paste
- 2 tablespoons apple cider vinegar
- 4 ancho chillies
- 3 cloves garlic, unpeeled
- ½ teaspoon ground cumin
- ½ teaspoon crushed black peppercorns
- 1 ripe tomato, peeled and chopped
- 1 tablespoon chopped fresh oregano
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