Recipe Provided By"Over The Fire Cooking"
4 hrs 15 min
3 hrs + 30 min rest
7 hrs 45 min
- 6 pounds sliced American Lamb leg, 1/4-inch thick
- Olive oil, as needed
- 1/4 cup chopped garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 cup pineapple juice
- 1/4 cup distilled white vinegar
- 2 tablespoons achiote paste
- 4 guajillo chiles, seeded, cut into 2-inch pieces
- Sea salt, to taste
- 1 whole pineapple, slice off crown and base (reserve), 4 semi-circle halves cut from middle (1/2-inch thick), dice remainder
- Corn tortillas, warm
- 1/2 cup diced white onion
- Cilantro, chopped for serving
- Lime wedges, for serving
In a cast iron skillet, add some oil and garlic; cook for 2 minutes. Add cumin, oregano, cinnamon and pepper; cook for 1 minute. Stir in pineapple juice, vinegar, achiote paste and guajillo chiles; cook until bubbly. Remove from heat; let cool.
Using a blender, add marinade from above; blend until liquefied. Pour marinade into a tin dish; add sliced lamb. Mix thoroughly; season with salt. Marinade 4 to 12 hours.
Using a charcoal chimney, light a fire. Once lit, push charcoal to one side of grill for indirect grilling. Grill temperature should register 325°F.
Using 2 wooden skewers, push up through bottom of base of the pineapple. Remove lamb from marinade; layer one slice on top of another through the skewers over the base of the pineapple until all meat is on. Add pineapple crown on top; push 2 to 3 wooden skewers through the top for added support. Place skewered meat in a cast iron skillet with pineapple semi-circles around for added support and flavor.
Place skillet with skewered meat indirectly on the grill. Close lid; cook for 3 hours or until meat registers 145°F. Be sure to maintain even temperature inside grill; rotate meat once or twice to get even cooking. Once meat is done remove from grill; let rest for 30 minutes.
Slice meat vertically; place on a warm tortilla with onion, cilantro, diced pineapple and lime wedges.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest