Good news: NEW LAMB INVENTORY

Lamb Leg Carne Asada

written by

Virginia Clay

posted on

June 19, 2018

Ingredients

1 2-3lb leg of lamb
2 roasted jalapenos, deseeded and skin removed
1 tomato, quartered
1 medium onion, quartered
5 cloves garlic, peeled
2T sugar
¼ cup ancho chili powder
1T black pepper
1T salt
½ bunch cilantro
1 orange, squeezed of juice
2 limes, squeezed of juice
¼ cup mirin
1 12 oz lager beer

Instructions

Debone and butterfly leg of lamb and place in 1 gallon zip lock bag or large non-reactive bowl. In a food processor combine roasted jalapenos, tomato, onion, garlic, sugar, chili powder, salt and pepper.  Process until well mixed. Add orange and lime juice, mirin and beer to processor and mix until smooth. Pour marinade over lamb leg and either seal in bag or cover with plastic. Refrigerate marinating leg for 4-24 hours. Remove leg from marinade, let excess drip off and lay flat on a well-heated and oiled grill. Cook to an internal temperature of 135-140 F.


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Hidden Villa Community Recipe-sharing

Hello Hidden Villa Community! We're going to get this blog going again! Once or twice a month I'll post recipes and when our CSA is active, we'll include seasonal recipes using our own produce, herbs, fruit, and edible flowers! I hope you'll find our blog entertaining and informative (and beautiful)! You are also welcome to share your recipes with me and I'll add them to our blog as space allows. Please be sure to include where you obtained the recipe, if it's not a family recipe. Simply email me at amoore@hiddenvilla.org with "Recipe" in the subject line. And, I welcome comments and suggestions. Let's start a dialogue! Sincerely, Alisa Moore (Programs Administrator)