Lamb Shoulder, with Red Chile Marinade and Cilantro Pesto

How to make Lamb Shoulder, with Red Chile Marinade and Cilantro Pesto Recipe

4 SERVINGS

Ingredients:
1 Lamb shoulder, boned, butterflied, formed to a rough rectangle shape

For the Red Chile Marinade:
1 Ancho chile, stemmed, seeded, halved
1 Pasilla chile, stemmed, seeded, halved
1/2 tablespoon Chipotle chile puree (puree chile with adobo sauce, canned product)
1/2 tablespoon Cumin seeds, toasted, ground
1 tablespoon Vegetable oil

For the Cilantro Pesto:
1 cup Cilantro, leaves, no stems
1 Garlic clove, chopped
1 tablespoon Pumpkin seeds
1 tablespoon Lime juice
1 teaspoon Salt
1/4 teaspoon Black pepper
1/4 cup Olive oil

Method:
Preheat the oven to 350°F (175°C).

Heat a pan and add cumin seeds. Toast over medium-high heat, shaking the pan constantly until the seeds are fragrant, about 15 seconds. Grind the seeds in a coffee grinder or with a mortar and pestle.

Set the ancho and pasilla chiles in a small pan. Place the pan in the oven until chile pieces develop a sheen no more than 30 seconds. Cut chiles into pieces small enough to grind in a coffee grinder. Grind to a powder and mix with chipotle puree and oil. Set aside.

Place the cilantro, garlic, pumpkin seeds, lime juice, salt, and pepper into a blender. Blend until the cilantro is minced.With the blender running slowly add oil so the pesto emulsifies. Set aside.

Pound the lamb shoulder to a 1/2-inch (1.2 cm) thickness.

Spread two-thirds of the cilantro pesto in a thin layer over the meat, leaving at least a 1-inch (2.5 cm) border. Reserve the remaining pesto for serving.

Season and roll the lamb into a tight cylinder and truss. Rub the roast on all sides with the chile marinade; let it set out at room temperature for 1 hour.

Preheat the oven to 450°F (225°C).

Roast the lamb for 15 minutes. Reduce the heat to 350°F (175°C) and cook to medium, 135°F (57°C).

Let the roast rest at room temperature for 10 to 15 minutes, then slice diagonally, about 1/4 inch (.6 cm) thick. Serve with the remaining cilantro pesto and jalapeño preserves.