Pueblo Barbecued Lamb Roast

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1 1/2 cups chopped onions
• 3 garlic cloves, minced
• 1 tablespoon dried juniper berries, crushed
• 1/2 teaspoon coriander seed, crushed
• 1 bay leaf
• 4 large ripe tomatoes, quartered & seeded
• 1 1/4 cups water
• 2/3 cup cider vinegar
• 1/3-1/2 cup honey
• 1 tablespoon ground new mexican red chili pepper
• 1 medium-hot new mexican dried red chili, crushed
• 2 teaspoons salt
• 1 ounce unsweetened chocolate square, grated
• 4 -5 lbs lamb rib roast

Recipe

• 1 heat oil in a large, heavy saucepan and saute onions over medium heat until soft. add garlic, juniper berries, coriander seed, and bay leaf. saute for 2-3 minutes longer. add tomatoes, water, vinegar, honey, ground and crushed chiles, and salt. simmer, covered, for 30 minutes. add chocolate and simmer, uncovered, for an additional 20-30 minutes or until fairly thick.
• 2 preheat oven to 350ºf.
• 3 place the roast fat side up in a roasting pan and baste generously with the sauce.
• 4 roast for about 3 hours, basting occasionally with sauce and pan drippings. let roast sit for 10 minutes in a warm place before carving. slice. spoon additional sauce over each portion.
• 5 note there is a reason that type of chile is specified. do not expect the same results if you try another type.