- salt
- 4 pepper corns
- 3 medium red potatoes, cut into 1/2-inch dice
- 2 medium carrots, peeled and cut into 1/2-inch dice
- 1 medium white onion, halved and thinly sliced
- 2 small garlic cloves,
- 1 large sprig of epazote (optional)
- 1 (3-pound) rolled and tied boneless lamb shoulder roast
- chopped fresh cilantro
- 3 chipotle peppers seeded
- 2 sheets of Banana leaves
- 1/3 tsp dry rosemary
- 6 dry Pasilla peppers, stems and seeds removes and washed well
- 1 cup of tequila (optional)
- a pinch of ground cloves
- 1/3 tsp of marjoram
- 1/2 tsp of ground cumin
- 1/3 cup of ketchup
Directions:
To prepare the Rub: In a blender you add the tequila(if you don't want to use tequila substitute with stock or white wine), cumin, marjoram,ground cloves, Pasilla peppers, 1 clove garlic,rosemary, chipotle peppers,
tomato,epazote, ketchup,and pepper corns. You blend all the ingredients until smooth.
(Marinading the lamb)
Place your banana leaves flat on your cutting board having them overlap at one end, (you will be wrapping your lamb with the leaves). Place your lamb on top of the banana leaves and sprinkle your lamb liberally with salt and add a few pinches of ground pepper. Next distribute all your rub evenly through your lamb, wrap it with the banana leaves and cover with plastic wrap very tightly put back in the refrigerator overnight or at least let it rest for 6 hours to let it marinade.
You will need a roasting pan filled 1/2 way with water. Discard the plastic wrap, but not the banana leaves. Layer your potatoes,onions,carrots, 1 clove of garlic and epazote on the roasting rack sprinkle with salt and pepper. On top of your layered veggies, place your wrapped meat on the roasting rack. Cover your roasting pan tightly with foil. Preheat your oven at 300F degrees. Position the pan in the middle of the oven and lower your temperature to 275F degrees. Be sure to check the liquid levels throughout the cooking process. Liquid levels should remain about the same in your your pan, adding more water if needed. These will allow your meat to cook slowly and thoroughly. The lamb will be beautifully roasted, and be fall-apart tender in about 2 1/4 hours. When your meat is done roasting laddle out all the juices from the roasting pan and place them in a pot to keep warm. Once your meat is done let it rest covered for about 15 minutes before serving to prevent any flavor loss. Serve warm and laddle broth on top of your meat. Top with finely chopped cilantro, onion, squeeze 1/2 a lime, and don't forget your warm tortillas. If you like heat, top with salsa. Enjoy.