Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego Recipe

Posted by
Rate It!
Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Preparing the grill and the soup ingredients: About 30 minutes before cooking, prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Bank the coals on 2 sides of the lower grate to prepare for the indirect cooking that follows.
  2. In a 12 by 9-inch, heavy-duty aluminum-foil pan (or something similar), combine the potatoes, carrots, onion, garlic, garbanzo beans, and epazote. Position the pan in the center of the lower grate and surround with the coals. Pour water into the pan to about 1-inch from the top (it'll take about 5 cups). Position the cooking grate 8 inches above the coals and set an oven thermometer on it, if you have one.
  3. Grilling the meat: Sprinkle the lamb liberally with salt. Lay the roast in the center of the cooking grate directly over the soup, cover the grill, and cook, maintaining a moderately low temperature (between 250 and 300 degrees F), checking every 30 minutes and adding coals as needed. The lamb will be beautifully smoky-roasted, it'll register about 170 degrees F on a meat thermometer and be fall-apart tender in about 2 1/4 hours. Be sure to check the slow-simmering soup that's capturing all those lamb juices periodically, to ensure the liquid level remains more or less the same, adding more water if it's needed.
  4. Finishing the dish: With a couple of meat forks or spatulas, remove the roast to a platter. Sprinkle with salt and let rest, tented with foil, in a warm place for about 20 minutes.
  5. Meanwhile, with the precision of a steady-handed circus performer, carefully remove the pan of soup from the bottom of the grill. Skim off the fat that is floating on the surface, then taste and season with salt, usually about 3/4 teaspoon. Stir in the cilantro and finely chopped chipotle and ladle into small, warm soup cups.
  6. Scrape the salsa into a serving dish and sprinkle with cheese. Remove the string from the lamb. Slice the lamb into good, thick slabs and arrange on a warm platter that's lined or decorated with parsley, banana leaves, or lemon leaves. Strew the olives around the platter and carry to the table with a flourish. Serve each guest a cup of soup, and pass the meat, salsa, and lots of warm tortillas for everyone to make delicious soft tacos.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 268.76 Kcal (1125 kJ)
Calories from fat 44.02 Kcal
% Daily Value*
Total Fat 4.89g 8%
Cholesterol 4.33mg 1%
Sodium 1224.56mg 51%
Potassium 1277.02mg 27%
Total Carbs 50.54g 17%
Sugars 10.4g 42%
Dietary Fiber 10.75g 43%
Protein 10.38g 21%
Vitamin C 21.4mg 36%
Vitamin A 0.3mg 10%
Iron 2.9mg 16%
Calcium 114.6mg 11%
Amount Per 100 g
Calories 63.52 Kcal (266 kJ)
Calories from fat 10.4 Kcal
% Daily Value*
Total Fat 1.16g 8%
Cholesterol 1.02mg 1%
Sodium 289.43mg 51%
Potassium 301.83mg 27%
Total Carbs 11.95g 17%
Sugars 2.46g 42%
Dietary Fiber 2.54g 43%
Protein 2.45g 21%
Vitamin C 5mg 36%
Vitamin A 0.1mg 10%
Iron 0.7mg 16%
Calcium 27.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top