Barbacoa (Chile-Rubbed Smoked Lamb)

Barbacoa (Chile-Rubbed Smoked Lamb)

Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. See the recipe for Barbacoa (Chile-Rubbed Smoked Lamb) »Penny de los Santos

Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. This recipe first appeared in our June/July 2011 BBQ issue along with Molly O'Neill's story Sunday After Church.