NEIL RANKIN’S LAMB BARBACOA
Neil Rankin, the chef behind the brilliant Temper restaurants in Soho, The City and Covent Garden, put on a special “Townhouse Barbecue” feast featuring this spectacular main. The Lamb Barbacoa main is my interpretation of a Mexican feast.
The original is cooked in the ground with a stock but we cooked this lamb by smoking it whole first, then braising with 10 types of dry chilli and lots of spices. We thicken the stock with masa
harina (corn tortilla flour) and serve it on the side with tortillas, flat breads, guacamole salad and pico de gallo with grilled sweetcorn and some salsas on the side. The whole thing is served very much family style as I really enjoy that interaction when eating and it’s respectful to the original.
Temper Covent Garden, 5 Mercer Walk, Mercers Yard, London WC2H;