Yesterday, Mrs Heathen and I were on deck for our usual Sunday “Violence, Boobs, and Food” party over at Chez Kirst, in which we eat and then watch Game of Thrones.
I’d spied this recipe in Garden & Gun earlier in the week, so we set about preparing it.
While it takes a while to actually cook (~4 hours), the prep time is almost unfeasibly short. I think we may have spent 30 minutes doing, no kidding. In retrospect, I think I’d:
- Cut more slits into the leg, to allow for better marinade penetration;
- Shorten the cook time, which will be required if you give it more surface area;
- Retain some of the marinade to use as the base of a sauce; and
- Have some queso fresca on hand to use in the resulting tacos.
It probably wouldn’t hurt any to throw some spicier peppers into the sauce as well. There’s effectively no heat involved as written.
The yield on a 5.25 pound bone-in leg was pretty huge. Five adults and two kids ate, and we have enough left over that I just sent Erin a joking meal plan for the week that had lamb in every slot. HIGHLY recommended.