Chef Michelle Lainez Aussie Lamb Carnitas with Habanero Cabbage and Roasted Peanuts
- Prep time 1Hr
- Cook time 4Hr
- Technique Grill, Roast, Braise
- Meat Lamb
- Cut Leg
- Serves 6
Making lamb carnitas is a two-step process, first you will braise the lamb & let cool. Then you will crisp it up on the flat-top to make your tacos.
Ingredients
For the lamb:
- 1 leg of Aussie grassfed 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
Dietary Substitutions
For Keto:
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Substitute sugar with monkfruit for peanuts.
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Replace peanuts with pepitas or sesame seeds.
For Paleo:
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Substitute sugar with honey for peanuts.
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Replace peanuts with sesame seeds.
For Whole30:
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Omit sugar from peanuts.
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Replace peanuts with sesame seeds.
Method
For the lamb:
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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.
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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.
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Place in a pre-heated oven at 300 degrees. Let it cook in the oven for at least 4 hours.
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After the 4-hour mark, pull it 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.
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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. You can now shred it or let it cool and then cut it into cubes.
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Note: you can strain the vegetables from the liquid and use the liquid for your next braise or use it to reheat the lamb.
For the slaw:
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Once everything has been prepared, place the cabbage, cilantro, habanero in a medium bowl.
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Toss together lightly and add the lemon & salt to taste. Use immediately.
For the peanuts:
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In a small bowl, melt the salt in the warm water. Let the peanuts soak in the salted water for about 30 minutes.
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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.
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Let cool, then chop with a knife or chop in a food processor till crumbly. Place in a bowl and taste – add a little sugar for sweetness or more salt.
To serve:
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Warm up a 5” tortilla.
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Place 2-3 ounces of lamb carnitas on top.
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Place a good pinch of the cabbage on top of meat.
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Finish it with a healthy sprinkle of peanuts.
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Pinch sides of tortilla and eat!
