NEIL RANKIN’S LAMB BARBACOA

Esquire (UK) - - Culture -

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;

tem­per­restau­rant.com

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