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Mexican-inspired·Main Course

Barbacoa-Spiced Roasted Leg of Lamb

A slow-roasted, bone-in leg of lamb featuring a simplified Barbacoa-inspired spice rub. The meat is marinated for two days and roasted at a low temperature to achieve a perfectly uniform, juicy medium-rare finish, perfect for a plated dinner or street-style tacos.

Prep

30m

Cook

180m

Total

3090m

Serves

8

Method

  1. 01

    Prep the lamb by scoring the fat side with a sharp knife in a crosshatch pattern, slicing about 1/4-inch deep. Use the tip of the knife to stab the meat all over, several inches deep, on both sides to allow the marinade to penetrate.

    Step 1
    Watch · 0:55
  2. 02

    In a bowl, whisk together salt, pepper, chili powder, ancho chili, chipotle, oregano, cinnamon, garlic powder, and the citrus juices to form a paste. Coat the lamb thoroughly in the marinade, transfer to a container, and refrigerate uncovered for 24 to 48 hours, flipping occasionally.

    Step 2
    Watch · 2:10
  3. 03

    Preheat the oven to 475°F. Scatter the sliced onions in the bottom of a roasting pan. In a separate bowl, toss the carrots and halved potatoes with a generous amount of olive oil, minced garlic, and salt until well-coated.

    Step 3
    Watch · 3:58
  4. 04

    Place a rack over the onions and arrange the seasoned vegetables around the edges of the pan. Place the marinated lamb fat-side up on the rack. Whisk the chicken broth into the remaining marinade in the bowl and pour it into the bottom of the roasting pan.

    Step 4
    Watch · 5:02
  5. 05

    Place the pan in the oven and immediately turn the heat down to 300°F. Roast for 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare to medium.

    Step 5
    Watch · 5:44
  6. 06

    Remove the lamb from the oven and transfer to a cutting board. Wrap loosely in foil and let rest for at least 30 minutes. While resting, strain the pan drippings and skim off the fat to serve as a jus. Slice the lamb across the grain and serve with the roasted vegetables.

    Step 6
    Watch · 6:02

From Chef John

  • “Water evaporates but flavor does not.”
  • “Around the outside, around the outside, around the outside.”
  • “You are after all the Ray Davies of making gravies.”