Lamb flaps have a reputation for being very fatty, and indeed there is a lot of external fat on the cut. Trim as much fat as you can from the cut before cooking. Cooking lamb flaps long and slow, will ensure that the fat melts out. Once cooked pour the cooking juices into a fat separator, returning the juices back to the pan. Allow the fat to harden before wrapping up in paper and disposing in the bin. Never pour melted animal fat down the sink as it can set hard and cause the pipe to block.
Mexican seasonings contain a blend of cumin, coriander, paprika, chilli, oregano. Some ready mixes contain dried garlic, but fresh garlic has a sweeter more intense flavour.
Ingredients
2 lamb flaps
1 tablespoon mild or hot Mexican seasoning mix
1/2 teaspoon salt
2 tablespoons oil
1 onion, peeled and finely chopped
2 juicy cloves garlic, peeled and sliced
1 pepper, any colour finely sliced,
2 cups lamb stock or water
To finish
500 grams tomatoes, chopped
1/2 cup roasted peanuts
fresh coriander leaves to garnish
Method
Preheat the oven to 160°C.
Using a sharp knife, make skin-deep cuts in the meaty side of the lamb flaps about 1cm apart. Rub the spice powder and salt firmly into the meaty side of the flaps and set aside.
Heat the oil in a large oven-proof frying pan and cook the onion, pepper and garlic until the onion has softened and browned just a little. Set ingredients aside.
Add the lamb flaps to the pan, browning them well on the seasoned side only. Turn over. Scatter the onion mixture on top and pour in 1 cup of the stock or water. Cover.
Cook in the preheated oven for one hour. Remove the cover, scatter over the tomatoes and peanuts and pour in the remaining stock.
Return to the oven, uncovered, and continue to cook for 1- 1 1/2 hours or until the meat can be easily pulled from the bone.
Serve hot rolled up in wraps with additional salad ingredients, as a filling in tacos, or just as is with salad and potatoes.
Cooks Tips
If no lamb flaps are found near you, try the recipe with another cut such as a bone-in shoulder of lamb.