About the Dish
Chico Loco’s Chef Randy Torres creates another unique dish – Achiote Roast Lamb.
A rotisserie lamb that pairs with Achiote – a traditional Mexican spice that is a rare find outside of its home country.
Ingredients
Main
- 1 Boneless Leg (est. 1-1.5kg)
- 200gm (approx.) Mex Paste – enough to coat
SPICE MIX (MEX PASTE)
- 10gm sweet paprika
- 75gm garlic
- 180gm canola oil
- 30gm ground coriander
- 10gm ground cumin
- 55gm Achiote paste
- 10gm salt
Directions
Mex Paste
-
1
Put the garlic and oil in a roasting pan then in the oven at 160C for 10min
-
2
After the garlic has roasted and cooled down put into a blender with all the other ingredients.
-
3
Blend until smooth.
-
4
Remove and store at room temperature.
Achiote Roasting Lamb
-
1
Pre heat oven to 160C
-
2
Rub each lamb leg generously with the paste and roll into its natural shape.
-
3
OPTIONAL – Put large dice veggies like onions, carrots, celery and potatoes under the lamb while roasting to serve with the lamb.
-
4
Put marinated lamb on a roasting tray into the oven at 160C for 60-70min for medium rare – medium.
