Chef Michelle Lainez Aussie Lamb Carnitas with Habenero Cabbage and Roasted Peanuts
- Prep 1Hr
- Cook 4Hr
- Style Roast
- Meat Lamb
- Cut Leg
- Serves 6
Making lamb carnitas is a two-step process, first you will braise the lamb & let cool. Then you will crisp it up on the flat-top to make your tacos.
Ingredients
For the lamb:
- 1 leg of Aussie grassfed Lamb
- 1 head of garlic – cut in half horizontally
- 2 yellow onions – quartered
- 2 gallons chicken stock
- 2 bay leaves
- 2 tsp. cumin powder
- 4 smoked chipotle chilies
- 1 tbsp. black peppercorns
For the cabbage slaw:
- 1 each head of cabbage – sliced thin like angel hair
- 1 each habanero – finely diced
- 1 bunch cilantro- sliced thinly
- 1 -2 limes – juice as needed
- To taste salt
For the roasted peanuts:
- 8 ounces raw peanuts – shelled
- 1 tbs. salt
- 1 cup warm water
- To taste sugar
Preparation
For the lamb:
- Place the lamb leg in a deep roasting pan large enough to fit the whole leg (can be netted). Add all the spices, and veggies. Add enough stock to cover the leg at least ¾ of the way up. If you need more liquid, add more stock or water.
- Cover the top of the roasting pan with plastic wrap then with foil. The plastic wrap will melt onto the foil creating a seal for perfect braising.
- Place in a pre-heated oven at 300 degrees. Let it cook in the oven for at least 4 hours.
- After the 4-hour mark, pull it out of the oven – removing netting if applicable. Take a fork and check for tenderness, it should come right off. If it's still firm, then re-cover and place it back in the oven for an hour longer.
- Let it sit in it's juice until it cools. Remove the lamb gently onto a sheet pan or cookie sheet and remove any excess fat. You can now shred it or let it cool and then cut it into cubes.
- Note: you can strain the vegetables from the liquid and use the liquid for your next braise or use it to reheat the lamb.
For the slaw:
- Once everything has been prepared, place the cabbage, cilantro, habanero in a medium bowl.
- Toss together lightly and add the lemon & salt to taste. Use immediately.
For the peanuts:
- In a small bowl, melt the salt in the warm water. Let the peanuts soak in the salted water for about 30 minutes.
- Remove the peanuts from the water and place them on a cookie sheet and let them roast in the oven at 300 degrees until they are light brown and toasted.
- Let cool, then chop with knife or chop in a food processor till crumbly. Place in a bowl and taste – add a little sugar for sweetness or more salt.
To serve:
- Warm up a 5” tortilla
- Place 2-3 ounces of lamb carnitas on top
- Place a good pinch of the cabbage on top of meat
- Finish it with a healthy sprinkle of peanuts
- Pinch sides of tortilla and eat!
