Garlicky Cuban Shredded Lamb

Total Time: 37 hrs 30 mins Preparation Time: 36 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb chops, well-trimmed of fat (about 2 large)
• water, to cover
• 1 lime, juice of
• 1 teaspoon dried oregano
• 1 1/2 teaspoons dried thyme
• 6 cloves garlic, sliced
• 12 black peppercorns
• sea salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 lime, juice of
• 1/4 cup fresh cilantro, chopped

Recipe

• 1 combine water, juice of 1 lime, oregano, thyme, garlic, and peppercorns.
• 2 bring to a boil, then add boneless lamb chops; lower heat and simmer, tightly covered, for about 1 hour, or until almost falling apart tender.
• 3 add coarse sea salt to taste, then let meat cool in broth overnight in refrigerator.
• 4 the next day, remove lamb from broth and shred.
• 5 in a large skillet, heat olive oil and add shredded lamb until it is almost crispy, about 5 minutes.
• 6 add onion and garlic and cook another 10 minutes or so, until they begin to brown slightly.
• 7 squeeze in the juice of 1 lime and stir in the cilantro.
• 8 combine thoroughly and serve.