Lamb barbacoa with persimmon salsa

Mexican flavours infuse a slow cooked leg of lamb

Serves

8 - 10

Prep Time

35 mins

Cook Time

5 hrs 30 mins

Transform this leg of New Zealand lamb into a Mexican feast in the depths of winter. Smoky flavours from paprika and barbecue sauce, sweet citrus and persimmon in the salsa, and a slow-roasted leg of New Zealand lamb that practically falls apart with a fork. Paired with a winter salsa full of seasonal fruit, it’s a warming, crowd pleasing dish that’s ideal for sharing.

If you can't find a leg of lamb, lamb shoulder works just as well in it's place. You want a cut that will benefit from the slow cooking time, so avoid the leaner options to get the best results.

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Ingredients

For the lamb

2kg Quality Mark lamb leg
or lamb shoulder
5 Tbsp smoked paprika
salt and pepper
to season
2 red onions
chopped into chunks
8 garlic cloves
roughly chopped
¾ cup Barbecue Sauce
4 oranges
juiced

For the salsa

3 persimmon
peeled and diced
8 cherry tomatoes
diced
½ capsicum
diced
2 oranges
peeled and diced
handful fresh coriander
chopped
2 sprigs fresh mint
chopped
1 additional orange
zest and juice
¼ cup lemon juice
or lime juice
2 Tbsp sweet chili sauce
salt and pepper
to taste

Method

For the lamb

Remove the lamb from the fridge 30 minutes before you cook it, to let it come up to room temperature.

When ready to cook, heat the oven to 220°C fan bake. Pat the meat dry, and rub the lamb all over with salt, pepper and smoked paprika. Place lamb in a large, deep roasting dish, and into the oven for 30 minutes.

After 30 minutes, bring the lamb out of the oven and add the red onions and garlic, under and around the lamb. Drizzle over the barbecue sauce and pour over the orange juice evenly.

Turn the oven down to 150°C fan bake. Cover with a roasting dish lid or two layers of tinfoil and cook for a further 4–5 hours, or until the lamb falls apart when pulled with a fork.

Remove the lamb from the roasting dish and allow to rest for 10 minutes before shredding the meat with forks or tongs. The meat should be able to just pull away with ease using tongs.

Spoon out any excess oil from the top of the sauce in the roasting dish, season it with more salt if necessary.

Transfer the meat to a serving dish and pour the sauce over it to keep the lamb moist and tender, and cover with tinfoil to keep warm until ready to serve.

Best served with the winter salsa, flat bread or buns, and roast vegetables.

For the salsa

To make the winter salsa, simply combine all ingredients in a medium sized bowl. Cover and rest for 30 minutes to allow the flavours to meld.

What is barbacoa?

Barbacoa is a traditional method of slow cooking meat, originally from the Caribbean and later in Mexican cuisine. While it was once cooked underground in pits, this recipe brings it into the kitchen using the oven for all the same tenderness and flavour. This version keeps it simple but bold, with smoked paprika, garlic and a splash of barbecue sauce for a Kiwi twist.

Our favourite tips

Choose the right cut – Lamb leg or shoulder both work well here as they're not as lean as other cuts. Shoulder will give you slightly more fat, which means more flavour and a richer result.
Orange juice works well too – If they’re in season, use fresh orange juice for the lamb, but good quality orange juice will still do the job.
Don't skip the rest – Letting the lamb rest after cooking makes it easier to shred and helps the juices redistribute for super tasty meat.
Reheat on the stove - The best way to reheat the lamb is to put it in a frypan over a medium-high heat. Alternatively, steaming it in a basket over water will reheat it without drying out the meat.
When persimmons aren't in season - You can swap the persimmons out for whatever sweet fruit is in season. Nectarines or peaches would be a great option for summer.

Serving ideas

Lamb and salsa are the perfect toppings for flatbreads. It's really easy to make your own - check out this recipe for three ingredient flatbreads.
Serve alongside your favourite roast veggies. We love roast kūmara, potatoes or parsnips. You could try this cauliflower and chickpea salad.
Add some greens – steamed broccoli or sautéed kale work well on the side.
Leftovers? Roll into wraps or toss with a couscous salad for a hearty lunch.