Chef Michelle Lainez Aussie Lamb Carnitas with Habanero Cabbage and Roasted Peanuts

Method

For the lamb:

1. Place the lamb leg in a deep roasting pan large enough to fit the whole leg (can be netted). Add all the spices and veggies. Add enough stock to cover the leg at least ¾ of the way up. If you need more liquid, add more stock or water.

2. Cover the top of the roasting pan with plastic wrap, then with foil. The plastic wrap will melt onto the foil, creating a seal for perfect braising.

3. Place in a pre-heated oven at 300°C. Let it cook in the oven for at least 4 hours.

4. After the 4-hour mark, pull it out of the oven – removing netting if applicable. Take a fork and check for tenderness; it should come right off. If it's still firm, then re-cover and place it back in the oven for an hour longer.

5. Let it sit in its juice until it cools. Remove the lamb gently onto a sheet pan or cookie sheet and remove any excess fat. You can now shred it or let it cool and then cut it into cubes.

6. Note: You can strain the vegetables from the liquid and use the liquid for your next braise, or use it to reheat the lamb.

For the slaw:

1. Once everything has been prepared, place the cabbage, cilantro, and habanero in a medium bowl.

2. Toss together lightly and add the lemon & salt to taste. Use immediately.

For the peanuts:

1. In a small bowl, melt the salt in the warm water. Let the peanuts soak in the salted water for about 30 minutes.

2. Remove the peanuts from the water and place them on a cookie sheet, and let them roast in the oven at 300°C until they are light brown and toasted.

3. Let cool, then chop with a knife or chop in a food processor till crumbly. Place in a bowl and taste – add a little sugar for sweetness or more salt.

To serve:

1. Warm up a 12.7 cm tortilla.

2. Place 57 to 85 g of lamb carnitas on top.

3. Place a good pinch of the cabbage on top of the meat.

4. Finish it with a healthy sprinkle of peanuts.

5. Pinch the sides of the tortilla and eat!