Garlic Lover's Leg of Lamb
"I love Lamb, but hate mint. This is inspired by my favorite Cuban Pork recipe and then simplified to ingredients I have on hand. It is garlicky and zesty and MINT FREE!!!"
- Ready In:
- 13hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 boneless leg of lamb
- 1 head fresh garlic (break apart and peel each clove)
- 1⁄2 bunch fresh parsley or 1/2 bunch fresh cilantro
- 1 tablespoon ground cumin
- 2 -6 tablespoons cayenne hot sauce (but highly recommended) (optional)
- 1 teaspoon black pepper
- 4 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tablespoons salt
- 2 teaspoons brown sugar
directions
- In a blender or food processor combine all ingredients except the lamb.
- Process until you have a fairly smooth paste.
- Taste a little and feel free to adjust the seasoning to your liking. It should taste saltier than you eat your food so that there is enough salt to penetrate the meat as it marinades.
- Remove the lamb from its packaging. It is probably tied together. Remove this binding and spread open up the meat. You want the inside facing up (inside is where they cut the bone out).
- Take handfuls of the seasoning mixture and spread about a third of it all over the inside of the meat.
- Roll the meat back up so it looks the way it did when you bought it and tie it in place with 2 or 3 pieces of butcher’s twine. Don’t use anything silly like yarn that will melt!
- Place meat in a zip top bag and pour in the rest of the seasoning mixture. Spread it around so the meat is coated all over on the outside.
- Place in the fridge for at least 6 hours or as long as 24 hours.
- Put lamb in preheated 450° oven and bake for 15 minutes.
- Reduce heat to 350° and continue roasting until thermometer registers 145° to 150° for medium-rare, or 160° to 170° for well-done.
- Make sure you let it rest for about 15 minutes before you cut into it so the juices redistribute back into the meat.
- Serve with a side of rice and steamed vegetables. If desired, simmer and reduce drippings, skim fat, and serve with the lamb and use as a gravy for the rice.
- Slice up leftovers and make fantastic sandwiches.
- Alternative Cooking: Lamb is also excellent when cooked outside or with a rotisserie. If you want to grill it, cooking times will vary with the temp on your grill. When I use my kitchen rotisserie I usually cook it for about 90 minutes for rare- beyond that you are on your own!
- This marinade is also good on Lamb Chops, and they will marinate quicker because they are more thin than an entire roast.
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RECIPE SUBMITTED BY
I have lived all over the world and love spending time with grandma's in their kitchens. I now live in remote Alaska and love every minute of it. I am married with two outrageous little girls and I have a catering business on the side. I love to can food (and would love to see more canning recipes) In the summer we make all kinds of smoked and dried salmon. Winters we like to make assorted sausages and jerkys. If it can be pickled, brined brewed or smoked I am all ears!
