Authentic Smoked Lamb Barbacoa: A Classic Mexican Recipe

Elevate your culinary game with this mouthwatering Smoked Lamb Barbacoa recipe. By smoking a lamb shoulder roast before braising, you’ll add an irresistible layer of flavor to this earthy and spicy dish. Perfect for impressing guests or treating yourself to a gourmet meal at home, this recipe combines traditional Mexican flavors with modern smoking techniques.

Experience the magic of transforming a tough cut of meat into tender, pull-apart perfection. The combination of a flavorful rub, slow smoking, and a rich braising sauce creates a dish that’s sure to tantalize your taste buds and leave you craving more.

A Twist on Tradition

While traditional barbacoa involves pit-roasting a whole lamb or sheep, this recipe adapts the technique for home cooks. By using a lamb shoulder roast and your trusty smoker, you can achieve restaurant-quality results in your own backyard. The rich, complex flavors of the lamb are enhanced by a carefully crafted spice rub and a deeply savory braising sauce.

The Power of Smoke and Spice

We start by applying a robust spice rub to the lamb, introducing key barbacoa flavors right from the start. The initial smoking process over oak wood adds a subtle smokiness that complements the lamb’s natural richness. This step alone elevates the dish, but we don’t stop there.

Sauce That Sings

While the lamb smokes, we prepare a complex sauce that will take this dish to new heights. A blend of dried chiles, spices, and aromatics creates a braising liquid that infuses the meat with incredible depth of flavor. The long, slow braise breaks down tough connective tissues, resulting in meat so tender it practically melts in your mouth.

Patience Pays Off

The secret to achieving the most tender, flavorful barbacoa lies in allowing the meat to rest overnight in its braising liquid. This extra step allows the flavors to meld and intensify, while also making the meat even more tender. When gently reheated, the result is nothing short of spectacular.

A Feast for the Senses

Serve your smoked lamb barbacoa in warm corn tortillas, topped with fresh cilantro, diced onions, and a zesty tomatillo salsa. The combination of rich, tender meat with fresh, bright toppings creates a perfect balance of flavors and textures that will have your guests raving.

Ingredients

For the Rub:

• 2 tablespoons kosher salt
• 1 tablespoon ancho chile powder
• 1 tablespoon guajillo chile powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, preferably Mexican
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon chipotle chile powder
• 1/4 teaspoon ground cloves
• 5 pounds boneless lamb shoulder roast, tied
• 3 to 4 chunks of a medium smoking wood, such as oak or hickory

For the Sauce:

• 4 cups homemade or store-bought low-sodium chicken stock, divided
• 1 ancho chile, stemmed and seeded
• 2 guajillo chiles, stemmed and seeded
• 3 tablespoons vegetable oil
• 1/2 cup finely chopped white onion (about 1 small)
• 4 medium cloves garlic, smashed and peeled
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/3 cup apple cider vinegar
• 3 tablespoons finely chopped chipotles in adobo plus 1 tablespoon adobo sauce
• 2 bay leaves
• 1/4 cup freshly squeezed lime juice from 2 limes
• Kosher salt, to taste
• Corn tortillas, onion, cilantro, tomatillo salsa, and limes, for serving

Directions

1. Prepare the rub by combining salt, ancho chile powder, guajillo chile powder, cumin, oregano, onion powder, garlic powder, chipotle powder, and ground cloves. Generously coat the lamb shoulder roast with the rub, ensuring even coverage.
2. Fire up your smoker or grill to 250°F (120°C). Once at temperature, add the chunks of smoking wood. Place the seasoned lamb in the smoker and let it bathe in flavorful smoke for 3 hours.
3. While the lamb is smoking, prepare the sauce. Start by toasting the dried chiles in a large Dutch oven over medium heat until they become fragrant, turning occasionally with tongs. Transfer the toasted chiles to a small saucepan and cover with 2 cups of chicken stock. Bring to a boil, then reduce heat and simmer until the chiles are completely softened, about 15 minutes. Set aside.
4. In the now-empty Dutch oven, heat oil over high heat until shimmering. Add onion and garlic, cooking until well browned, about 10 minutes. Stir in oregano, cumin, ground cloves, and cinnamon, cooking until fragrant, about 30 seconds. Pour in the remaining 2 cups of chicken stock, vinegar, and chipotles. Bring to a boil, then reduce heat to medium and simmer until the liquid is reduced by half, approximately 20 minutes.
5. Transfer the contents of the Dutch oven to a blender, along with the soaked chiles and their soaking liquid. Blend until completely smooth, about 1 minute. Set this flavorful sauce aside.
6. Once the lamb has finished smoking, transfer it to the empty Dutch oven. Pour the prepared sauce over the lamb and add the bay leaves. Place the lid on the Dutch oven, leaving it slightly cracked, then return it to the smoker (or a 250°F oven). Continue cooking until a metal skewer can be inserted into the lamb with minimal resistance, typically 2 to 3 hours.
7. Remove the lamb from the Dutch oven and set aside. Discard the bay leaves. Place the Dutch oven with the sauce on the stovetop over medium-high heat. Reduce the sauce by half, about 5 minutes, skimming off any excess fat from the surface. Stir in the fresh lime juice.
8. Untie the lamb roast. For optimal flavor and tenderness, place the lamb in a large bowl and cover it with the reduced sauce. Refrigerate overnight or up to 5 days.
9. When ready to serve, remove the lamb from the liquid and pull it into large chunks using your hands or two forks. Place the sauce and shredded lamb into the Dutch oven and bring to a simmer over medium heat. Gently fold the lamb until it’s warmed through and thoroughly coated with sauce. Adjust seasoning with salt to taste.
10. Serve your delicious smoked lamb barbacoa on toasted corn tortillas, garnished with diced onion, fresh cilantro, zesty tomatillo salsa, and a squeeze of lime. Enjoy the fruits of your labor!

Nutritional Facts