Chef Claudette Wilkins, El Jardin Sweet n’ Spicy Lamb Rump Steak with Vegetable Stir Fry
- Prep time 30Min
- Cook time 3Hr
- Technique Grill
- Meat Lamb
- Cut Round
- Serves 4
Pasture raised Australian lamb rump is turned into three unique and flavorful recipes cross utilizing ingredients, that are perfectly suited for full-service dining operations or room service.
Ingredients
- 1 case Aussie lamb shanks
- 3 each maguey leaves
- 3 each pineapple
- 10 each avocado leaves
- 3 each hoja santa
- 0.5 quart lard
For the adobo:
- 12 each morita chile
- 28 each ancho chile
- 20 each avocado leaves
- 4 teaspoons all spice berries
- 4 teaspoons ground cinnamon
- 6.5 oz sugar
- 6.5 oz white vinegar
Method
To prep: Char maguey leaves over grill, place leaves on sheet pan and line up lamb shanks to fill pan. Place pineapple and avocado leaves above shanks and wrap maguey leaves around them.
To cook: Smoke for three hours.
For the adobo: In a saucepan, boil water and soak the chiles and avocado leaves. Blend with the rest of the adobo ingredients, strain with chinois.
