Cuban Style Lamb

Name: Cuban Style Lamb
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 4-5 pound bone-in leg of lamb ((preferably local farm raised and grass-fed)); 1/4 cup olive oil; 1/4 cup fresh squeezed orange juice; 1/4 cup fresh squeezed lime juice; 5-6 whole garlic cloves , peeled and minced; 1 tablespoon dried oregano; 1 tablespoon kosher salt; optional: serve with chimichurri sauce

5.0

(5)

www.tastyeverafter.com

Your recipes

Prep Time: 10 minutes

Cook Time: 120 minutes

Total: 130 minutes

Servings: 8

Author : Karrie | Tasty Ever After

cuban recipes grilling recipes lamb recipe

Ingredients

Remove All · Remove Spices · Remove Staples

4-5 pound bone-in leg of lamb ((preferably local farm raised and grass-fed))1/4 cup olive oil1/4 cup fresh squeezed orange juice1/4 cup fresh squeezed lime juice5-6 whole garlic cloves, peeled and minced1 tablespoon dried oregano1 tablespoon kosher saltoptional: serve with chimichurri sauce

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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

Step 3

**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 145F/63C for medium rare. Loosely tent with foil and let rest for 15 minutes, then carve into thin slices.

Step 4

**If using the oven method: Preheat oven to 325F/163C degrees. Roast lamb for 20-25 minutes per pound, start checking temperature at 1 hour mark. Remove from the oven when internal temperature reaches 145F/63C for medium rare. Loosely tent with foil and let rest for 15 minutes, then carve into thin slices.