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Ingredients

• 3 medium red potatoes, cut into 1/2-inch dice
• 2 medium carrots, peeled and cut into 1/2-inch dice
• 1 medium white onion, halved and thinly sliced
• 2 garlic cloves, peeled and halved
• 1 cup cooked (or canned) garbanzo beans
• 1 large sprig epazote (if you can find it)
• 1 (3-pound) rolled and tied boneless lamb shoulder roast
• Salt, preferably coarse, about 3/4 teaspoon, plus some for sprinkling on lamb

• About 3 tablespoons chopped fresh cilantro
• 1 canned chipotle chile en adobo, seeded and finely chopped
• About 1 1/2 cups salsa, store bought or home made
• 2 tablespoons finely crumbled Mexican queso anejo or Parmesan
• Sprigs flat-leaf parsley, banana leaves, or lemon leaves, for garnish
• 1 cup good-quality manzanillo olives, pitted
• Warm tortillas, as an accompaniment

Description

Cooking Channel Serves Up This Lamb Barbacoa From The Backyard Grill Recipe From Barbacoa De Borrego Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel