This Chocolate Mole Slow Roasted Lamb is the newest star in my recipe box! Savory and tender with bold flavors, this beautifully moist lamb will melt in your mouth.
You may have noticed that I’ve posted a couple of recipes using chocolate mole already—and for obvious reasons, they’re delicious! As mentioned in the intro, this Oaxacan Chocolate Mole Slow Roasted Lamb recipe is one of my new favorites. For the longest time, I’ve been a fan of a nicely seared rack of lamb with chocolate mole. There’s something magical about how chocolate mole and lamb pair so amazingly well together.
The other day, as I strolled through my local grocery store, I passed by the lamb section, and my taste buds practically screamed at me to stop. So, I did! Not wanting to drop $23 on a single rack of lamb, I noticed a beautifully butterflied, boneless leg of lamb. At three times the weight for less than the price of the rack, it was a no-brainer.
Just as I would with a beef roast, I pulled out my roasting pan, lined the bottom with slices of onions, whole garlic cloves, and a bit of olive oil. I then rubbed my lamb with my chocolate mole dry rub, placed it in the roasting pan with two cups of chicken broth, and sealed the pan with aluminum foil. I salivated for five hours while my lamb roasted in the oven. My goodness, this incredibly tender lamb was entirely worth the wait! The meat shredded apart with the lightest touch of a fork, juices flowed, and the lightly crisp mole crust set this lamb apart.
Roasted Lamb Leg or Shank
You learn something new every day! I didn’t really think about the anatomy of a lamb before, but I wanted to do a little research. Both the shank and leg come from the hind legs, but they’re totally different cuts. After chatting with a local butcher and doing some Googling, I’m no expert, but I’m much more knowledgeable about lamb cuts now. For your reference, Medium.com has a wonderful article and pictorial guide called “The Only Lamb Cuts Guide You’ll Ever Need.” that’s worth a glance. So, what’s the difference between a shank and a leg of lamb?
Lamb Shank
The lamb shank comes from the lower section of the hind leg, around the knee area. Due to the collagen, sinew, and tendons, the shank tends to be a tougher, gamier cut of meat. The best way to cook a shank is through a long braising process with bold flavors. Often, you’ll find tomato-based or red wine-based recipes—something that can cut down yet complement the stronger lamb flavors. You generally don’t want to roast a shank.
Leg of Lamb
The leg of lamb, which is the cut I use for my slow-roasted mole lamb, comes from the upper hind leg. To be more specific, I used a butterflied, deboned leg of lamb. This cut is leaner and generally more tender. Legs of lamb are ideal for roasting—think Easter dinner. With the lack of fat (and collagen if you’re going boneless), you don’t get as much gamey flavor, but it allows the more delicate, mineral flavors to shine.
The Green Apple Tomatillo Green Sauce (or Bisque)
The recipe I posted prior to this is a Green Apple Tomatillo Bisque. The trick is, it wasn’t originally intended as a bisque – it was meant to pair with the roasted lamb! After taste testing my concoction, I realized it was a standalone and became a bisque. So, don’t be fooled by the title – the two recipes were meant to be a pair.
What’s in this Green Sauce for the Roasted Lamb?
Great question, Steve! What’s in this Green Apple Tomatillo Sauce? It’s a smooth blend of green apple, tomatillos, olive oil, lime juice, mint, cilantro, avocado, salt, and sugar. It has a creamy texture with a bit of sweetness and a mild, herby flavor. With the bold mole roasted lamb, it’s a refreshing complement!
The Oaxacan Chocolate Mole
Moles originated in Central America and have been around since the time of the Aztecs. Typically more of a sauce, moles are a blend of aromatic spices, nuts, and fruits. Some mole recipes have over 50 different ingredients, but don’t worry—I wouldn’t do that to you! The chocolate mole we’re using here is a dry rub, consisting of Dutch-process cocoa powder, salt, pepper, ancho chili powder, cumin, cinnamon, coriander, oregano, and crushed garlic (the only non-dry part about it). The flavor is bold and intense, yet not overpowering. The cocoa powder has a way of mellowing out what are generally strong flavors while adding its own unique touch. I know, it may sound weird, but it’s a wonderful blend.
What to Serve with this Chocolate Mole Roasted Lamb
Obviously, I first recommend the Green Apple Tomatillo Sauce to accompany the lamb. Beyond that, you have a few options:
Starches
For a starch, I’d go with either rice or sweet potatoes. With such distinct flavors from the lamb and sauce, you don’t want anything overly complex. As shown, I used mashed sweet potatoes (roasted in the oven at 425°F for 1 hour and 45 minutes before mashing). I blended them with a little butter, salt, a couple of tablespoons of heavy cream, and a sprinkle of ground allspice. Depending on your preference, feel free to add a little brown sugar.
If you prefer rice, keep it simple. After the rice has cooked and slightly cooled, toss it with a little cilantro and lime zest. This brightens the rice without being overly complex.
Greens
Keep it simple, especially if you’re going the sweet potato route. I served my lamb with kale, massaged in lemon juice, salt, white wine vinegar, and olive oil. I then tossed it with some pickled red onions and radishes I had in the fridge.
Another option, which my wife avoids, is freshly sautéed green beans. I like mine sautéed with butter, salt, and a couple of teaspoons of water to avoid browning the butter while the green beans cook. Keep the sautéing light so you have a nice crunchy texture to pair with the rest of your dinner course!
Next, plate your dinner and serve this amazing meal! Oh man, just think of all your pleased guests…
Tips and Tricks to this Chocolate Mole Roasted Lamb-
Reheating: If you have leftovers—which may be surprising—this lamb reheats incredibly well! I throw mine in the air fryer or oven on some tinfoil to allow the crust to crisp back up a bit. Your lamb should be good in the fridge for at least four days.
Roasting: Your lamb should brown nicely when sealed under aluminum foil in the oven. However, it doesn’t crisp up on its own. For the last 10 minutes, remove the foil, give the lamb a good baste, and broil on low. If you’re low on juices in the roasting pan, feel free to add an extra cup of chicken broth.
Roasting II: I’ve used both a clear glass Pyrex roasting pan and a ceramic roasting pan. You can also use a Dutch oven if you can manage to fit the whole leg of lamb in it. Between the two, I’d recommend ceramic—it seems to hold and distribute heat more evenly. If you’re in the market for a good set, I recommend these Staub Ceramics Rectangular Baking Dishes. They’re sturdy, reliable, and fairly cost-effective for the set.
The Green Apple Tomatillo (Green) Sauce: Make this in advance. You want it chilled or at room temp anyway. It lasts up to a week in the fridge, and you can use the leftovers as a bisque!
Taco Tuesday- You have leftover lamb?! Make some fantastic street tacos! Throw the lamb on a warmed corn tortilla with cilantro, onions, and green sauce! YUM!
Here Are a Few Other Great Recipes to Check Out:
Ultimate Tender Oaxacan Chocolate Mole Slow Roasted Lamb
Ingredients
- 2 tsp Avocado Oil
- 1 Large Vidalia Onion- Sliced
- 3 lb Boneless Leg of Lamb
- 1.25 Tbsp Coarse Himalayan Pink Salt
- 2 tsp Ground Coriander Seed
- 2 tsp Dried Oregano
- 2 tsp Ancho Chili Powder
- ½ tsp Ground Cumin
- 1 tsp Fine Ground Black Pepper
- 1 Tbsp Dutched Cocoa Powder
- 2 tsp Granulated White Sugar
- 1 tsp Ground Allspice
- 1 tsp Ground Cinnamon
- 2 Tbsp Crushed Garlic
- 10 Cloves Fresh Garlic
- 2 Whole Poblano Peppers Optional
- 2 Cups Chicken Broth
Accompaniments
- Fresh Chopped Cilantro
- Green Apple Tomatillo Sauce RECIPE HERE
Instructions
- Preheat your oven to 325°F.
- In a small mixing bowl, combine the Coriander, Oregano, Ancho Chili Powder, Cumin, Black Pepper, Cocoa Powder, Sugar, Allspice, Cinnamon, and Crushed Garlic. Mix well, then coat the lamb on the baking sheet.
- Once the mole dry rub has been coated on the lamb, transfer the lamb to the roasting dish and set it on top of the onions and garlic.
- Pour the chicken broth around it, then seal it tightly with aluminum foil, and place it in the oven.
- After 2 hours, check to make sure there is still plenty of broth and baste the leg of lamb with the juices. (If more chicken broth is needed, add an extra cup.) Repeat at hour 3 and 4.
- During the last 10 minutes, remove the aluminum foil and broil on low to form a nice crust.
- Remove from the oven after 4.5-5 hours. Let the leg of lamb rest for 20 minutes, then lightly shred it into large chunks. (It should separate beautifully with the lightest prompting of a fork!)
- Serve with the Green Apple Tomatillo Sauce, some chopped cilantro and enjoy!
What oven temperature?
Thank you for the question! I obviously missed that in my post and will correct it in the
morning! Preheat the oven to 325°F. Thank you again and let me know if you have further questions!
One of the best lamb recipes I’ve had! Granted, I’m a bit biased. :)