Prep Time: 1 Hour
Cook Time: 10 Minutes
For the lamb:
1 leg of Thomas Farms Grass-fed Lamb
1 head of garlic – cut in half horizontally
2 yellow onions – quartered
2 gallons chicken stock
2 bay leaves
2 tsp. cumin powder
4 smoked chipotle chilies
1 tbsp. black peppercorns
For the cabbage slaw:
1 each head of cabbage – sliced thin like angel hair
1 each habanero – finely diced
1 bunch cilantro- sliced thinly
1 -2 limes – juice as needed
To taste salt
For the roasted peanuts:
8 ounces raw peanuts –shelled
1 tbs. salt
1 cup warm water
To taste sugar
- Place the lamb leg in a deep roasting pan large enough to fit the whole leg (can be netted). Add all the spices, and veggies. Add enough stock to cover the leg at least ¾ of the way up. If you need more liquid, add more stock or water. Cover the top of the roasting pan with plastic wrap then with foil - the plastic wrap will melt onto the foil creating a seal for perfect braising.
- Place in a pre-heated oven at 300 degrees. Let the lamb cook in the oven for at least 4 hours. After the 4-hour mark, pull the lamb out of the oven, removing netting if applicable. Take a fork and check for tenderness, it should come right off. If it's still firm, then re-cover and place it back in the oven for an hour longer.
- Let it sit in its juice until it cools. Remove the lamb gently onto a sheet pan or cookie sheet and remove any excess fat. Shred the lamb or let it cool and then cut it into cubes.
Note: you can strain the vegetables from the liquid and use the liquid for your next braise or use it to reheat the lamb.
- Once everything has been prepared, place the cabbage, cilantro, habanero in a medium bowl. Toss together lightly and add the lemon & salt to taste. Use immediately.
- In a small bowl, melt the salt in the warm water. Let the peanuts soak in the salted water for about 30 minutes.
- Remove the peanuts from the water and place them on a cookie sheet and let them roast in the oven at 300 degrees until they are light brown and toasted. Let cool, then chop with knife or chop in a food processor till crumbly. Place in a bowl and taste – add a little sugar for sweetness or more salt.
- Warm up a 5” tortilla. Place 2-3 ounces of lamb carnitas on top, and place a good pinch of the cabbage on top of meat. Finish it with a healthy sprinkle of peanuts and serve.