Crispy Lamb With Avocado Salsa And Tomato Salsa (carnitas)

Total Time: 2 hrs 15 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 8
• 4 lbs country-style boneless lamb ribs
• 2 cups water
• 1 1/2 cups fresh orange juice
• 6 garlic cloves, peeled
• 2 teaspoons fine sea salt
• 1 teaspoon grated orange peel
• 1/4 cup brandy
• warm corn tortilla
• avocado salsa
• salsa

Recipe

• 1 cut lamb pieces crosswise into thirds. cut off any big chunks of fat from lamb and reserve; leave small pieces of fat attached to lamb.
• 2 combine lamb, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. bring to boil. reduce heat, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep lamb partially submerged.
• 3 uncover; boil lamb mixture until liquid is reduced by half, about 10 minutes.
• 4 stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes.
• 5 cool meat slightly. discard any loose pieces of fat.
• 6 tear meat into strips; return to skillet. (can be made 1 day ahead. cover and chill.).
• 7 add 2 tablespoons water to skillet. cover and rewarm lamb over medium-low heat, stirring, about 5 minutes. season with more salt, if desired.
• 8 transfer to bowl.
• 9 serve with warm tortillas, avocado salsa, and tomato salsa.