Lamb in Yellow Mole Sauce

Lamb in Yellow Mole Sauce



4 pounds Cedar Springs or Shepherd’s Pride lamb shoulder chops, cut into bite size pieces
1/2 onion, roughly chopped
1 teaspoon dried Mexican oregano
5 garlic cloves, minced
1/teaspoon salt
2 mint sprigs



5 guajillo chiles, seeds and veins
5 tomatillos, rinsed
2 tablespoons corn flour
2 garlic cloves, chopped
4 cloves
1 teaspoon black pepper
1/2 salt
1 large Yukon gold potato, sliced into
bite-sized pieces
2 large carrots, sliced in
bite-sized pieces
2 Mexican squash, sliced in
bite sized pieces
1 cup fresh green beans, ends removed and chopped into thirds
lime juice and onion slices for garnish


  1. In a 5 quart pot add lamb, water, onion, oregano, garlic, salt and mint. Bring to a boil. Reduce heat, cover and let simmer for 45 minutes to one hour. Do not discard broth.
  2. Soak guajillo chiles in hot water for 30 minutes. Discard water and place in a blender. Add tomatillos, corn flour, garlic, pepper, salt and 2 cups of broth from lamb. Blend until smooth.
  3. Place blended sauce in with the lamb and add potatoes and carrots. Stir to combine and continue to cook over low to medium heat for 15 minutes. Add squash and green beans and cook for 10 minutes more until all vegetables are tender.
  4. Serve with a sprinkle of lemon juice and sliced onions.

Slow Cooker Method

Follow all steps and place in slow cooker and cook on low for 6 hours or until lamb and vegetables are tender. Serve with lemon juice and sliced onions.

Recipe and photo courtesy of Nibbles & Feasts at

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