Easy Lamb Birria

Directions

1. 1
   Cover lamb with cold water; squeeze in juice from 1/2 lime (adding rind) and add a few pieces of the chopped onion. Let sit, stirring every so often, until water is very pink and cloudy, about 10 minutes. Drain well, discarding the lime rind.
2. 2
   Meanwhile, toast chiles in a large frying pan over medium heat, turning as needed, until fragrant and starting to darken, 6 to 8 minutes; when cool enough to handle, remove stems. Put in a food processor with remaining onion, the garlic, cloves, thyme, cumin, vinegar, 1 1/2 cups broth, and the salt. Whirl together to make a thick sauce, adding a little more broth if needed.
3. 3
   Combine sauce with lamb and bay leaves in a large, wide dutch oven, mixing to coat and spreading evenly. Bring mixture to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until lamb is very tender when pierced, about 2 1/2 hours. Cut remaining 1 1/2 limes into wedges and serve on the side, along with Cilantro Rice.
4. 4
   HANDS-FREE METHOD: Once sauce and lamb are mixed in the dutch oven, bake about 3 hours in a 275° oven.
5. 5
   *Find the chiles in well-stocked Latino markets.
6. 6
   Wine pairing: Ceja 2009 Syrah. This pungent lamb needs a dark, meaty red wine. The Ceja Syrah has a matching earthy soul from its cool-weather vineyard site.