Culinary Stirrings

Citrus Ancho Braised Leg of Lamb TostadaCitrus and Ancho Braised Lamb Tostada

Simple, delicate and tender, lamb has never tasted better with the melding of simple, clean ingredients through a special and secret braising technique, passed down through generations, and served with a Latin tostada twist.

Chef Scott Mole
Omni Bedford Springs Resort 

Ingredients:
Serves 2

2 ea.
Corn Tortillas
2 cups
Black Beans, Cooked
1 TB
Garlic, Chopped (for black bean spread)
1 TB
 Shallot, Chopped
1/2 ea.
Red Onion, Diced
1 TB
 Garlic, Chopped (for tomato/onion mixture)
1 ea. Roma Tomato, Diced, Seeded
1 TB
Cilantro, Fresh, Chopped
1/2 ea.
Avocado, Half, Peeled
1 ea.
Jalapeño, Minced
1 cup
Lettuce, Shredded
1 ea.
Leg of Lamb, Boneless
1 ea.   
Orange
1 ea. Lime
 4 piece
 Garlic (for braising liquid)
1/4 cup
Coriander, Ground
5 ea.
Ancho Chile
4 cups
White Wine
To Taste
Salt & Pepper
1/2 cup
Tomato Paste

 Method:

Citrus and Ancho Braised Lamb Tostada
1. Open leg of lamb and cut into 4 large pieces (Season with salt, pepper and coriander)
2. Sear the lamb until golden brown in a large pot
3. Deglaze with pan with the white wine and reduce by ¾
4. Zest and juice the citrus and add the garlic, ancho chile, white wine, and tomato paste (Add enough water to cover lamb by one inch)
5. Cover pot with foil and place in pre-heated oven at 230 degrees (Cook until fork tender, about 3 hours)
6. Remove from oven; allow temperature to drop to 180 degrees on counter and place in cooler.
7. Remove lamb from liquid, save liquid for later use (Shred lamb and reserve)
8. Fry the corn tortillas, drain on paper towel and hold
9. Shred the lettuce and reserve
10. Sauté black beans with shallot and garlic for 2 minutes (Mash beans with back of a fork while hot)
11. In small mixing bowl add garlic, onion, tomato, jalapeño, cilantro (Season with salt and pepper)
12. Dice the avocado into small pieces and add to tomato onion mixture

Tostada Assembly
1.Spread the black beans on top of the fried tortillas
2. Add the shredded lamb
3. Add shredded lettuce and stack on top of each other
4. Top the tostada with the avocado Pico de Gallo mixture