Lamb Borrego

Name: Lamb Borrego
Yield: 10
Ingredients: 1.4kg Leg of lamb, deboned; 5.0g Cumin; 375.0ml Water; 18.0g Stafford® Blue Label Chicken Bouillon Base 1 x 5.5 kg; 125.0ml Water; 115.0g Onion, small diced; 540.0g Vine Ripened Tomato, diced; 2.0each Serrano peppers, seeded and chopped; 12.0g Cilantro leaves, washed and dried; 1.0each Limes, cut into wedges, for garnish

Slow cooked and pulled lamb seared on the plancha with tomatoes, onion and cilantro.

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Prepare the Lamb

Leg of lamb, deboned 1.4 kg
Cumin 5.0 g
Water 375.0 ml
Stafford® Blue Label Chicken Bouillon Base 1 x 5.5 kg 18.0 g
Stafford® Blue Label Chicken Bouillon Base 1 x 5.5 kg
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Sysco

Gordon Food Service

Flanagan

Food Service Direct

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Finish the Dish

Water 125.0 ml
Onion, small diced 115.0 g
Vine Ripened Tomato, diced 540.0 g
Serrano peppers, seeded and chopped 2.0 each
Cilantro leaves, washed and dried 12.0 g

To Serve

Limes, cut into wedges, for garnish 1.0 each

Seafood

Appetizer / Shareable

Main Course

Lamb

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Slow cooked and pulled lamb seared on the plancha with tomatoes, onion and cilantro.

...

Preparation

Prepare the Lamb
- Season the lamb with cumin and 15 grams of the Stafford® BLUE LABEL Chicken Broth Base. Sear the lamb in a roasting pan until brown.
- Mix the water and the remaining Stafford® BLUE LABEL Chicken Broth Base.
- Deglaze the roasting pan with the Stafford® BLUE LABEL Chicken Broth Basemixture and place the lamb into the oven.
- Braise the lamb for 2 ½ hours at 175 C.
- Remove lamb and let cool and then shred, reserving cooking liquids.
Finish the Dish
- On a plancha or griddle, pour on 125 ml of water and sauté the onion.
- Stir in shredded lamb.
- Stir in tomatoes and serrano peppers and cook until softened.
- Pour over a 60 ml of reserved liquids.
- Add in cilantro and sauté until wilted and lamb is warmed through.
To Serve
- Serve on a platter with sliced limes.
- If needed, drizzle additional reserved cooking liquids to cover the lamb mixture.
Note: Serve with rice, beans and tortillas.