CORDERO DE YUCATAN

There's a whole sub set of mexican cuisine that involves magic pastes and painfully slow cooking - traditionally in pits, but more commonly performed today in ovens. So here's a slow braised piece of lamb - in this case a rump - that has been brushed with garlic-infused olive oil then rolled in a ground mix of cumin seeds, pepper, chipotle chilli and salt, marinated for several hours, then covered in lamb stock and cooked in a covered clay pot for 4 hours at 140C. The bed is chickpeas with the sautéed garlic used to infuse the oil.

CORDERO DE YUCATAN