Ingredients

The following ingredients have 4 Servings
  • 3 Avocado leaves
  • 1 large baking potato (peeled and cut into 4 pieces)
  • 2 medium sized carrots (peeled and cut into slices)
  • 1/2 white onion (cut into wedges)
  • 4 garlic cloves (peeled)
  • 1 Serrano pepper (thinly sliced)
  • 4 Tbsp. white rice (uncooked)
  • 1/3 cup chickpeas (soaked overnight*)
  • 1 Full rack of Lamb (about 1 1/2 pounds)
  • 1 tsp of coarse sea salt
  • 6 cups of water
  • 1 cup cilantro (finely chopped)
  • 1 cup white onion (finely chopped)
  • 1 lime (cut in wedges)
  • Warm tortillas and your favorite hot salsa

Instruction

  • Slightly toast the avocado leaves over medium-high heat on a griddle.
  • Place the potato, carrots, onion, garlic, serrano pepper, rice, and chickpeas in the cooking pot. Cover with 6 cups of water.
  • Place a steamer or metal cooking rack (I use the metal steamer from my pressure cooker) over the vegetables, this will support the meat.
  • Season the lamb rack with the coarse sea salt on both sides. Place on the steamer.
  • The meat usually doesn’t touch the water, it is cooked merely from the vapor/steam. Place the avocado leaves on the lamb. Cover the pot with aluminum foil and then place the lid on tightly. Cook for 4 1/2 hours on high in your slow cooker or for about 1 hour in a large pot/Dutch oven on your stove top over medium heat.