Orange And Milk-braised Lamb Carnitas

Ingredients

• Servings: 8
• 3 1/2 pounds boneless lamb shoulder, cut into large pieces
• 1 tablespoon freshly ground black pepper
• 1 tablespoon kosher salt, or more to taste
• 2 tablespoons vegetable oil
• 2 bay leaves
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 orange, juiced and zested
• 2 cups whole milk

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 40 mins


• season lamb with pepper and salt.
• heat oil in large pot over high heat. working in batches, cook lamb in the hot oil until browned on all sides, about 5 minutes. return all cooked lamb and accumulated juice to pot.
• season lamb with bay leaves, cumin, dried oregano, and cayenne pepper. stir in fresh orange juice, orange zest, and milk. bring mixture to a boil over high heat; reduce heat to low. cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
• preheat oven to 450 degrees f (230 degrees c).
• remove lamb from liquid. skim some fat from the pot to grease a baking dish. transfer the pieces of lamb to the baking dish. drizzle about 2 more tablespoons of the floating fat over the meat. season with more salt, if needed.
• bake in preheated oven until lamb is browned, about 15 minutes. stir lamb.
• turn on oven's broiler. cook lamb under broiler until crisp, 2 to 3 minutes.