The Pioneer Woman Tasty Kitchen
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Cuban Style Lamb

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Level: Easy

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Description

A bone-in leg of lamb is marinated overnight in a simple yet delicious citrusy-garlicky mojo. Can also be served with a chimichurri sauce for extra yum! Rotisserie and oven roasting cooking methods are both included in the recipe.

Ingredients

  • ¼ cups Olive Oil
  • ¼ cups Fresh Squeezed Orange Juice
  • ¼ cups Fresh Squeezed Lime Juice
  • 5 cloves Garlic, Minced
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Kosher Salt
  • 5 pounds Bone-in Leg Of Lamb, Preferably Local Farm Raised And Grass-fed
  • Chimichurri Sauce, To Serve (optional)

Preparation

In a small bowl, mix together olive oil, orange juice, lime juice, minced garlic, dried oregano, and salt. Pour mixture all over lamb, cover and place in refrigerator for at least 8 hours, preferably overnight.

When ready to cook, remove lamb from refrigerator and bring to room temperature, about 1 hour.

If using the rotisserie method:
Skewer the lamb with the rotisserie rod, making sure balanced on all sides so it will turn evenly. Rotisserie on medium heat, 20–25 minutes per pound, start checking temperature at 1-hour mark. Take off when internal temperature reaches 145ºF for medium rare. Loosely tent with foil and let rest for 15 minutes, then carve into thin slices.

If using the oven method:
Preheat oven to 325ºF degrees. Roast lamb for 20–25 minutes per pound, start checking temperature at 1-hour mark. Remove from the oven when internal temperature reaches 145ºF for medium rare. Loosely tent with foil and let rest for 15 minutes, then carve into thin slices.

Serve with chimichurri if desired.

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