Guest
We’re not using the traditional cooking method of Central Mexican barbacoa, but we are using the same amazing flavors, which pair perfectly with lamb. This is incredible sliced and served on a plate, and the leftovers can be used to make some of the best tacos you’ve ever had. This slow, moist roasting method will give you melt-in-your-mouth tender, juicy, flavorful lamb leg roast, no matter what seasonings you use. Enjoy! For the fully formatted, printable, written recipe, follow this link: To become a Member of Food Wishes, and read Chef John’s in-depth article about Barbacoa-Spiced Easter Lamb, follow this link: You can also find more of Chef John’s content on Allrecipes:
