SEARED LAMB SHOULDER BRAISED IN SALSA VERDE CRISPED WITH CHEESE AND DIPPED IN CONSOMMÉ.
INGREDIENTS
Lamb Birria Verde
- 1 whole bone in lamb shoulder
- Salt and black pepper
- 1 to 2 cups broth lamb or chicken optional
- Parchment paper and aluminum foil
Salsa Verde Marinade
- 10 to 12 tomatillos
- 1 large white onion
- 4 to 5 jalapeños
- 6 garlic cloves
- 1 bunch fresh cilantro
- 2 tablespoons white vinegar
- 1 to 2 tablespoons Salsa Verde hot sauce
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt to taste
- Splash of broth to loosen the marinade
For the Tacos
- Corn tortillas
- • Oaxaca cheese shredded
- • White onion finely diced
- • Fresh cilantro chopped
- • Lime wedges
- • Extra Salsa Verde hot sauce
METHOD
1. Make the salsa verde
- Char tomatillos onion jalapeños and garlic under the broiler or in a hot pan
- Peel garlic and transfer all to a blender
- Add cilantro vinegar cumin oregano salt and Salsa Verde hot sauce
- Blend until smooth and add a splash of broth to make it pourable
2. Season and sear the lamb
- Preheat oven to 300°F or 150°C
- Pat the lamb dry and season generously with salt and pepper
- Sear on all sides in a hot pan until browned and crusted
3. Add marinade and braising liquid
- Place the seared lamb in a roasting pan
- Pour the thinned salsa verde over the lamb
- Add more broth around the lamb to create a shallow braising liquid
- Cover with parchment paper then foil
By Laurent Dagenais