Lamb Barbacoa
Barbacoa is a preparation originating from the Caribbean, but the style of more modern adaptations hails from Yucatán, Mexico. Traditionally cooked in the ground, we have saved you the effort of digging a firepit (unless you really want to) by showing you how to replicate those conditions in your own barbecue at home.
Adobo paste recipe makes approx. 1 cup. The paste will keep for up to 4 weeks. If you can’t find the specific ingredients for the adobo paste, substitute with a quality ready-made product.
Ingredients 21
For The Lamb
1.5 ‒ 1.6 kg lamb shoulder, bone-in
1 tsp olive oil
1 portion adobo paste, see recipe below
2 banana leaves
500 ml chicken stock
Adobo Paste
5 cm canela, stick
2 wholes cloves
1 tsp black peppercorns
1 tsp dried Mexican oregano
1⁄4 tsp cumin seeds
4 ancho chillies, split in half and seeded, see notes
4 guajillo chillies, split in half and seeded, see notes
1 chipotle morita chilli, split in half and seeded, see notes
10 garlic cloves, skin on
125 ml apple cider vinegar
To Serve
10 corn tortillas, warm
1 onion, sliced
1 bunch coriander (cilantro), leaves chopped
Tabasco
12 lime wedges
salt, to season
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 11
To Make The Adobo Paste
Heat a 30 cm (12 in) cast-iron skillet over a medium heat for 5 minutes. Add the , , , and and toast, shaking the pan, until fragrant, for about 15 seconds. Transfer to a spice grinder or mortar and grind to a fine powder.
Toast the , and in the skillet for about 30 seconds, turning from time to time, until you see the first wisp of smoke. Transfer to a bowl and cover with hot tap water, then place a heavy plate on top to keep them submerged. Set aside to soak for 30 minutes.
Roast the in the skillet over a medium heat, turning from time to time, for about 6 minutes or until softened slightly and blackened in spots. Remove from the skillet and set aside. When cool enough to handle, peel and discard the skins.
Drain the and add to a blender with the ground spices, roasted and . Purée to a paste, adding a little water as needed to help the chillies pass through the blades. Transfer to an airtight container and refrigerate until ready to use.
To Prepare And Cook The Lamb
Lightly coat the with . Season all over with salt, then cover with the , rubbing it in to ensure it’s well coated. Leave to marinate for up to 12 hours.
Fill a charcoal chimney with coals and pour them into one side of the barbecue. Fill the chimney again with coals and light them; once they are white and fully alight, pour them over the top of the unlit charcoal. Adjust the vents so your barbecue is around 140°C (285°F).
When ready to cook, remove the lid and put a handful of wood chips onto the hot coals. Place the on the indirect side of the grill. Replace the lid and cook for 30 minutes. Remove the lid and add another handful of coals.
Meanwhile, line a 30 cm (12 in) flameproof cast-iron pot with the and add the . Wrap the lamb in the banana leaves, pour the into the pot and place the lid on top.
Remove the grill from your barbecue and place the cast-iron pot directly on the coals. Put enough coals over the pot until it’s three-quarters covered. Replace the lid on the barbecue and cook for a further 2½ hours, topping up the coals as necessary. Cook until a meat thermometer inserted into the thickest part of the reads 96°C (205°F). Rest for 1 hour.
Unwrap the , remove the bones and shred the meat.
Serve in warmed with the , and Tabasco, with on the side.
Meatsmith's tips
Dried Mexican chillies are commonly used in cooking to add flavour, heat and complexity to dishes. They can be rehydrated (soaked), ground or toasted before use, and are used in sauces, marinades, stews and many other dishes in Mexican cuisine.
• Ancho chillies are dried poblano peppers that add a rich, smoky and slightly sweet flavour to dishes.
• Guajillo chillies are a mild and tangy dried Mexican chilli pepper.
• Chipotle morita chillies are a smoked and dried jalapeño pepper with a medium heat level and a rich, smoky flavour.
