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Print this Recipe    Leg Of Lamb 17

Yucatan leg of lamb

1 whole leg of lamb (approx. 6.5 pounds)
1 1/2 tbsp cumin seeds
3 tbsp black peppercorns
3 tbsp dried orregano leaves
3 tbsp dried thyme leaves
1/2 tsp sea salt
3-4 dried chipotle chiles
3 tbsp. olive oil
8 to 10 prickly pear cactus pads
salt and pepper to taste
6 cups reserved lamb stock

Preheat oven to 325.

Trim fell and fat from leg of lamb. Remove hip bone with a boning
knife. Re-form the lamb and tie tightly with kitchen string. Make
a stock with the bones and trimmings and set lamb aside, covered
with plastic wrap.

In a small iron skillet, saute the cumin seeds, peppercorns,
orregano, and thyme over medium heat to release their flavours.
Stir frequently and remove when they turn brown and start to smoke.
Add salt and one broken chipotle chili, and grind the mixture into
a fine powder in a clean coffee grinder.

Rub lamb with olive oil and then coat uniformly with generous
amounts of the spice mixture. Place on a rack in a shallow roasting
and roast for 1 hour and 15 minutes - until a meat thermometer
registers an internal temperature of 120 F. Rasie heat to 450 F to
brown exterior for 5 to 10 minutes. The internal temperature should
rise to 130 F. Remove from oven and let rest for 15 min. before
carving to allow the meat juices to be reabsorbed.

While the lamb is roasting, wash the prickly pear cactus pads in
cold water, after removing the thorns with a paring knife, brush
with olive oil and sprinkle with salt and pepper. Grill over a low
charcoal fire or under a broiler for about 5 min. per side or until
tender.

To make the sauce, pour the fat from the roasting pan and add the
lamb stock and remaining broken chipotles. Reduce over high heat,
stirring occasionally, until stock is reduced by two-thirds. Adjust
seasoning. Carve lamb and serve on the platter with rice, garnish
with cactus pads and spoon sauce over meat.

Note: Lamb can marinate overnight in the refrigerator, covered with
plastic wrap. It is important to let it sit at room temperature
for 4 hours before cooking.

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