Oaxacan Lamb Barbacoa - Rick Bayless

Ingredients

• 3 medium red potatoes, cut into 1/2-inch dice
• 2 medium carrots, peeled and cut into 1/2-inch dice
• 1 medium white onion, halved and thinly sliced
• 2 garlic cloves, peeled and halved
• 1 cup cooked (or canned) garbanzo beans
• 1 large sprig of epazote (if you can find it)
• 1 3-pound rolled-and-tied boneless lamb shoulder roast (a bone-in lamb shoulder roast is delicious, too; you’ll need about 4 ½ pounds)
• About 1 1/2 cups Adobo Marinade (see recipe)
• 2 handfuls of dried avocado leaves, (available on line or at a Mexican grocery store)
• Salt
• About 1/4 cup chopped fresh cilantro
• Banana leaves, for garnish
• About 1 1/2 cups salsa (Oaxacan Pasilla-Tomatillo Salsa is traditional)
• 2 dozen warm corn tortillas