Pulled Lamb with Ancho Chile Jam and Fire Roasted Salsa, Served on Cornbread

Makes 12 servings

Ingredients:

Pulled Lamb:

1 quart water
1 pint chili purée
3/4 cup red or cider vinegar
6 garlic cloves, diced
2 onions, sliced thin
2 tablespoons dried oregano leaves, crushed
2 tablespoons ground cumin
salt and cayenne pepper to taste
4 pounds American Lamb shoulder, trimmed
2 tablespoons olive oil

Ancho Chile Jam:

1/4 pound Ancho chiles
3 tablespoons red currant jelly
2 tablespoons honey
1 tablespoon red wine vinegar
1 tablespoon shallots, minced
2 teaspoons garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Fire Roasted Salsa:

3 garlic cloves, skewered
1 onion, quartered
1 red bell pepper
1 green bell pepper
1 tomato, quartered
6 ounces olive oil
1 lime, juiced
3 to 4 canned chipotle peppers
3 tablespoons fresh cilantro leaves, chopped
salt and pepper to taste

Cornbread:

20 ounces cornmeal
10 ounces flour
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 large eggs
1 quart plus 1 cup buttermilk
1/4 cup vegetable oil

Preparation:

For Pulled Lamb:

Mix water, chile purée, vinegar, garlic, onions, oregano, cumin, salt and pepper. Place lamb in glass bowl and pour over marinade. Cover, refrigerate and marinate the lamb for 24 hours. Remove lamb from the marinade and pat dry. In large pot, sear lamb in hot oil until brown on all sides. Pour marinade into pot. Bring liquid to a boil, cover and reduce heat. Simmer on the stove or in oven at 350 degrees F until very tender and meat begins to fall apart (2-1/2 to 3 hours). Cool in liquid. When cool, remove meat and pull apart, separating fat. Discard liquid. Shred meat and reserve.

For Ancho Chile Jam:

Sauté the Ancho chiles in a dry pan until smoky. Cool. Pour boiling water over the chiles and soften. Remove the seeds and stem. Puree in a blender with a little of the liquid. Add remaining ingredients and puree. Pour into a pan, cook and stir over medium heat until reduced and syrupy.

For Fire Roasted Salsa:

Grill garlic, onion, bell peppers, and tomato. Chop vegetables and reserve. In blender puree olive oil, lime juice, and chipotle chiles. Mix together roasted vegetables, puree, cilantro and salt and pepper. Refrigerate until ready to use.

For Cornbread:

Mix cornmeal, flour, baking powder, baking soda and salt together. In separate bowl, mix eggs with buttermilk. Whisk in oil. Pour liquid into dry mixture and incorporate well. Place batter into pre-greased, 2-inch, full-size hotel pan. Bake at 425 degrees F for 25 to 30 minutes or until cornbread pulls away from the sides.

To serve:

Toss pulled lamb with Ancho Chile Jam. Cut cornbread into desired shapes. Pile lamb on top. Add salsa and garnish with cilantro sprig.

Note: Cornbread can be put in other molds or pans based on the desired outcome.

Source: Michael Carmel CEC, CCE Vice President of Education Orlando Culinary Academy