Chef Claudette Wilkins, El Jardin Sweet n’ Spicy Lamb Rump Steak with Vegetable Stir Fry
- Prep time 30Min
- Cook time 3Hr
- Technique Grill
- Meat Lamb
- Cut Round
- Serves 4
Pasture raised Australian lamb rump is turned into three unique and flavorful recipes cross utilizing ingredients, that are perfectly suited for full-service dining operations or room service.
Ingredients
For the Lamb:
- 1 case Aussie lamb shanks
- 3 maguey leaves
- 3 pineapples
- 10 avocado leaves
- 3 hoja santa leaves
- 1.9L lard (approx.)
For the Adobo Sauce:
- 12 morita chiles
- 28 ancho chiles
- 20 avocado leaves
- 4 teaspoons allspice berries
- 4 teaspoons ground cinnamon
- 185g sugar
- 185ml white vinegar
Method
To prep: Char maguey leaves over grill, place leaves on sheet pan and line up lamb shanks to fill pan. Place pineapple and avocado leaves above shanks and wrap maguey leaves around them.
To cook: Smoke for three hours.
For the adobo: In a saucepan, boil water and soak the chiles and avocado leaves. Blend with the rest of the adobo ingredients, strain with chinois.
