Preheat oven to 350 degrees Fahrenheit.
Mix the salt, ancho, and Mexican oregano in a small bowl.
Unroll the boned leg of lamb and apply half the ancho mixture on the inside, then roll up the meat, tie it up, and apply the other half of the chile mixture to the outside.
Dust the outside of the meat with the flour and brown it on all sides in oil in a Dutch oven.
Remove the meat, set it aside, and add the garlic and onion to the pan, adding more oil if necessary. Cook until onions are soft.
Deglaze the pan with the vinegar and the wine, reducing the liquid by half. Add the honey and continue reducing until the mixture is thick and syrupy.
Add the tomatoes, chile puree, stock, and lamb, and bring to a boil on high. Cover the pan and place in the preheated oven and cook for 1 1/2 to 2 hours, turning occasionally, until tender. Remove the lid and cook an additional 30 minutes.
Remove lamb to platter and puree the solids in the braising liquid with an immersion blender. Serve lamb sliced with rice and the sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	742.67 Kcal (3109 kJ)
Calories from fat	374.9 Kcal
		% Daily Value*
Total Fat	41.66g	64%
Cholesterol	193.89mg	65%
Sodium	756.68mg	32%
Potassium	1054.51mg	22%
Total Carbs	32.64g	11%
Sugars	26.08g	104%
Dietary Fiber	2.61g	10%
Protein	55.16g	110%
Vitamin C	6.8mg	11%
Vitamin A	0.3mg	11%
Iron	5.9mg	33%
Calcium	61.4mg	6%

Amount Per 100 g
Calories	164.65 Kcal (689 kJ)
Calories from fat	83.12 Kcal
		% Daily Value*
Total Fat	9.24g	64%
Cholesterol	42.99mg	65%
Sodium	167.76mg	32%
Potassium	233.79mg	22%
Total Carbs	7.24g	11%
Sugars	5.78g	104%
Dietary Fiber	0.58g	10%
Protein	12.23g	110%
Vitamin C	1.5mg	11%
Vitamin A	0.1mg	11%
Iron	1.3mg	33%
Calcium	13.6mg	6%

* 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

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