Barrio Grains with Tomatillo and Green Chile Braised Leg of Lamb
(feeds 8-10)

Instructions

1. Take lamb out of the fridge and let come to room temperature.
2. Pre soak grains prior to cooking, it will take some time off the overall process. These grains are incredibly hardy and need time to soak up enough water to fluff up. I always cook Barrio Grains in more water than other typical grain varieties. No matter how many cups of dry grains I'm preparing, I always fill the water well past the amount of grains in my pot. Bring to a boil, then simmer, adding water as necessary. Barrio Grains take about 1 hr to 1 hr and 20 mins to prepare. If there's water left at the end, drain and rinse the grains.
3. If you're using a slow cooker of some kind, place lamb and salsa in the slow cooker and turn on low for 8-10 hours. If you're using a conventional oven, heat oven to 225 degrees, place your lamb and salsa in your desired vessel (dutch oven works well) and cook for 8-10 hours.
4. When your lamb is finished, you should be able to stick a fork in the meat, twist and have it fall apart easily.
5. Place your grains on a platter, break apart the Lamb and serve on top of the grains in a nice pile.
6. Use the salsa and juices from the lamb as a topping, garnish with green onions or chives!