My mouth waters just at the thought of Lamb Barbacoa. It’s a simple stew that you can enjoy on a Sunday morning when everyone’s at home and has time to enjoy a relaxing brunch. I always prepare this meal overnight, I just add everything to the slow cooker and forget about it until the next morning.
Course Antojitos
Cuisine Mexican
Keyword barbacoa de borrego, how to make barbacoa de borrego, lamb barbacoa
Prep Time 10 minutesminutes
Cook Time 4 hourshours30 minutesminutes
Times given are for the slow cooker version 0 minutesminutes
Slightly toast the avocado leaves over medium-high heat on a griddle.
Place the potato, carrots, onion, garlic, serrano pepper, rice, and chickpeas in the cooking pot. Cover with 6 cups of water.
Place a steamer or metal cooking rack (I use the metal steamer from my pressure cooker) over the vegetables, this will support the meat.
Season the lamb rack with the coarse sea salt on both sides. Place on the steamer.
The meat usually doesn’t touch the water, it is cooked merely from the vapor/steam. Place the avocado leaves on the lamb. Cover the pot with aluminum foil and then place the lid on tightly. Cook for 4 ½ hours on high in your slow cooker or for about 1 hour in a large pot/Dutch oven on your stove top over medium heat.
Notes
• This recipe only renders 4 servings. If you want to prepare a large amount use a leg of lamb. *You can substitute the uncooked chickpeas for canned chickpeas. If using the canned version, add it to the stew a half-hour before finish cooking.• You can also use a Leg of Lamb, or a combination of both leg and rack, for more servings.• This recipe will render 4 large bowls of consommé and about 2 -3 tacos per person.• This is the slow cooker version, if cooking in a Dutch oven over the stovetop, it will take about 1 hour, or until meat is tender.