Lamb Borrego
Slow cooked and pulled lamb seared on the plancha with tomatoes, onion and cilantro.
Ingredients per serving
Prepare the Lamb
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Lamb leg, boneless 3.0 lbs
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Cumin 2.0 tsp
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Water 1.5 cups
Finish the Dish
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Water 0.5 cup
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Onions, small dice 1.0 cup
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Vine Ripened Tomato, diced 3.0 cups
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Serrano peppers, seeded and chopped 2.0 each
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Cilantro leaves, washed and dried 0.75 cup
To Serve
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Lime, sliced 1.0 each
Preparation
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Prepare the Lamb
- Season the lamb with cumin and 1 Tbsp of the Knorr® Caldo de Pollo. Sear the lamb in a roasting pan until brown.
- Mix the water and the remaining Knorr® Caldo de Pollo together.
- Deglaze the roasting pan with the Knorr® Caldo mixture and place the lamb into the oven.
- Braise the lamb, covered for 2 ½ hours at 350 F.
- Remove lamb and let cool and then shred, reserving cooking liquids.
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Finish the Dish
- On a plancha or griddle, add ½ cup of water and sauté the onion.
- Stir in shredded lamb.
- Stir in tomatoes and serrano peppers and cook until softened.
- Add ¼ cup of reserved braising liquids.
- Add cilantro and sauté until wilted and lamb is warmed through.
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To Serve
- Serve on a platter with sliced limes.
- If needed, drizzle additional reserved cooking liquids to cover the lamb mixture.
