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Epicurious
Gourmet

Oaxacan Lamb in Spicy Tomatillo Sauce

By Anayanci Jiménez Ramírez

4.3

(5)

In Chalcatongo, Jiménez purchases pit-roasted lamb, then warms up the meat in a simple tomatillo sauce rich with the earthy zing of costeño rojo chiles. On this side of the border, you'll have to cook your meat first, but our adaptation (we slow-roast it) couldn't be easier.

Cooks' notes:

·Lamb can be roasted and shredded 3 days ahead and chilled. Chill juices separately; discard solidified fat.
·Lamb in sauce can be made 2 days ahead and chilled (covered once cool).

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