Julio's Delicatessen

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Adapted from Rick Bayless

• 12 dried pasilla chiles, stems and seeds removed and torn into flat pieces
• 1 head garlic, cloves separated but with peels intact
• 1/8 tsp cumin
• ½ tsp dried Mexican Oregano
• ½ tsp freshly ground black pepper
• Olive oil
• 1 cup red wine
• Salt
• 2/3 cup brown sugar
• 1 6 – 7 lb Boneless Leg of Lamb
• Mexican Crumbling Cheese
• Finely chopped red onion

Make the sauce base – Working one or two at a time, toast the chile pieces over a dry, medium skillet for about 10 seconds per side.

Transfer toasted chiles to a small bowl and cover with hot water.  Let re-hydrate for about 30 minutes, stirring occasionally.

Roast the garlic in the same skillet, also over medium heat.  Remove and cool.

Remove the chiles from the liquid and transfer to a blender.  Peel the garlic and add to the blender.  Add the cumin, oregano, pepper, and 1.5 cups of the chile soaking liquid to the blender.  Process until as smooth as possible.  Press through a mesh strainer into a bowl.

Finish the sauce – Heat some olive oil in a Dutch oven over medium heat.  When the oil is hot, add the chile puree.  Stir constantly, cooking until the mixture has reduced to the consistency of tomato paste (about 8 minutes).  Add the wine, ½ cup of water, and ½ tsp salt.  Reduce heat to low and simmer gently for 45 minutes.  Add the brown sugar and stir until dissolved.  Keep sauce warm until ready to serve.

About 2 hours before you want to eat – remove lamb from the refrigerator and allow to come to room temperature.

About 90 minutes before you want to eat – Preheat oven to 425 degrees.  Lay the lamb on a rimmed baking sheet.  Brush both sides of lamb with olive oil, then season with salt.

About 75 minutes before you want to eat – add meat to the oven and bake for 45 minutes (or until internal temperature reaches 110 degrees.  Remove from oven and brush ¾ cup of the sauce over the lamb as a glaze.  Return to the oven and continue roasting for another 10 minutes to set the glaze (and/or until the internal temperature reaches 130 degrees).  Remove from oven and let stand for 10 minutes.

Once the lamb has rested, carve into ½ inch thick slices.  Add enough hot water to the sauce to make it the consistency of a light cream soup.  Ladle some sauce onto each of 8 dinner plates.  Place 3 slices of lamb over the sauce, then sprinkle with the cheese and red onion as garnish.  Serve immediately.