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Home » Grilling and BBQ

Cuban Style Lamb Recipe

07/12/2016 Updated: 03/17/2020 By Karrie 23 Comments

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This Cuban Style Lamb recipe is a bone-in leg of lamb marinated in a simple, yet delicious citrusy-garlicy mojo.  Moist and tender, this recipe is sure to please all of the lamb lovers out there.

Cuban Style Lamb

A True Cuban Style Recipe

I developed a love of Cuban food while growing up in South Florida.   The crispy skinned pork, the creamy boiled yucca, the flaky pastelitos.  I love it all and could literally eat Cuban food every day of my life!

My favorite is probably the mojo marinated, fork tender, melt-in-yo-mouth pork roast.   In my opinion, there's no better marinade than a mojo. 

It's made by mixing together fresh bitter orange juice (like seville oranges), olive oil, garlic, oregano, and salt. 

Since fresh bitter oranges are difficult to find in most areas at times throughout the year, equal amounts of fresh orange juice and lime juice is a typical substitution.

How to make the best leg of lamb recipe

This lamb recipe is so easy and simple to put together, but it starts with high quality meat.  We used a local farm, pasture raised, organic grass-fed leg of lamb we had in the deep freezer.  

The marinade is made in a matter of minutes and the roast marinades overnight. 

I also used our grill's rotisserie to cook the lamb.  No worries if you don't have a rotisserie, because I have instructions for oven roasted lamb below.

The rotisserie continuously bastes the lamb while it's cooking and the result is the most tender, moist meat ever. 

Gotta love rotisseries!  If that way is a no-go, then no worries, the lamb can just as easily be roasted it in the oven.

Cuban Style Lamb

I served the Cuban style lamb with oven baked yucca fries, oven roasted farm fresh organic kale, and chimichurri avocado and tomato salad.  

As usual, I made a huge batch of chimichurri and poured it all over everything, extra on the lamb. 

We made a even bigger pitcher of cava sangria so to say the night's dinner was unbelievably perfect and delicious in every way is an understatement.

Here's the lamb on the rotisserie.  There's also a video of it in action on my Instagram page here.

Cuban Style Lamb

Whether it's cooked via rotisserie or oven roasted, this Cuban Style Lamb is sure to please all of the lamb lovers in your family.

Cuban Style Lamb

This Cuban Style Lamb recipe is a bone-in leg of lamb marinated in a simple, yet delicious citrusy-garlicy mojo. Moist and tender, this recipe is sure to please all of the lamb lovers out there
5 from 5 votes
Print Pin Rate
Course: Entree
Cuisine: Cuban
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 servings
Calories: 709kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 4-5 pound bone-in leg of lamb (preferably local farm raised and grass-fed)
  • ¼ cup olive oil
  • ¼ cup fresh squeezed orange juice
  • ¼ 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
US Customary - Metric

Instructions

  • 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 an 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 145F/63C 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 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.
Nutrition Facts
Cuban Style Lamb
Amount Per Serving
Calories 709 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 24g120%
Cholesterol 165mg55%
Sodium 1006mg42%
Potassium 543mg16%
Carbohydrates 2g1%
Protein 37g74%
Vitamin A 25IU1%
Vitamin C 6.8mg8%
Calcium 50mg5%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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 ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

Reader Interactions

Comments

  1. Christy

    November 26, 2020 at 12:52 pm

    I'm trying this out today. Never had lamb before so in about two hours it will be ready. Think the hardest part is going to be waiting the 15min for it to rest. Lol thank you.

    Reply
    • Karrie

      November 26, 2020 at 4:20 pm

      LOL!! Love that you are making this lamb today! Please let me know how it turns out for you and happy Thanksgiving 🙂

      Reply
    • Christy

      November 27, 2020 at 3:13 pm

      Well I made it and it was pretty tasty. However I had to adjust the temperature of the oven must be because of the elevation maybe not sure really. But thought I would follow up and let you know that it worked thank you have a great day.

      Reply
      • Karrie

        November 29, 2020 at 2:55 pm

        Thank you Christy and so happy you enjoyed it!

        Reply
  2. Alberto

    March 10, 2020 at 7:58 pm

    How would you cook this in a slow cooker 4 hours on high ?

    Reply
    • Karrie

      March 11, 2020 at 1:36 pm

      I haven't tried this recipe in a slow cooker yet, Alberto, but here's how I would do it: When ready to cook, remove lamb from the refrigerator and bring to room temperature (about an hour), remove it from the marinade and place in the slow cooker and cook on low for about 10 hours for a 4 pound lamb leg. My slow cooker doesn't require any liquids to be added to it to cook meat, but if your does, then maybe add 1/2-1 cup of red wine or broth. If you try it this way, please let me know how it turns it for you and enjoy!

      Reply
  3. Katie Crenshaw

    July 25, 2016 at 8:54 am

    Karrie, this looks fantastic! I love lamb! I am going to make my husband make this for me!!! Thanks for the great recipe!

    Reply
  4. cakespy

    July 23, 2016 at 4:06 pm

    Oh my god, this looks so delicious! I have never heard of cuban-style lamb before but now I am obsessed!

    Reply
  5. Amanda

    July 19, 2016 at 11:09 am

    This looks amazing! I've only had Cuban food once, but I need to change that. Having it with those yucca fries pretty much sounds like food bliss!

    Reply
  6. All That I'm Eating

    July 19, 2016 at 10:46 am

    This looks delicious and it sounds great too. I bet the leftover lamb from this is amazing too.

    Reply
  7. Mir

    July 19, 2016 at 6:33 am

    This looks so amazing. I've eaten lamb before, but I've never cooked it and always wanted to. This is happening!

    Reply
  8. Natalie | Natalie's Food & Health

    July 19, 2016 at 4:13 am

    It looks amazing!!! I love lamb meat. It's so healthy and just delicious tasting meat. I have to try this marinade. Thank you for sharing this. 🙂

    Reply
  9. Kathy @ Beyond the Chicken Coop

    July 16, 2016 at 1:53 pm

    Oh this looks so amazing. I love the marinade! Great idea offering options for a rotisserie or in the oven!

    Reply
  10. GiGi Eats

    July 16, 2016 at 12:13 am

    5 stars
    If the man came home to me making lamb. I am pretty sure....Well, yahhhhhhhhh! HAHAHAHAHA!

    Reply
  11. Anu - My Ginger Garlic Kitchen

    July 15, 2016 at 3:03 pm

    What an awesome looking lamb dish, Karrie. Love how rustic and full of flavors it is. Loving that last photo! So beautiful!

    Reply
  12. Kathleen | Hapa Nom Nom

    July 14, 2016 at 1:50 pm

    Girl.... you are singing my husband and I's song! Lamb - love! Cuban food - adore! Seriously, it's too bad we don't live closer, I think you and I and our husbands have very much the same food tastes. Of course maybe it's a good thing we don't live too close, I think we would just destroy any town, eating our way through it 😛

    Reply
  13. Demeter | Beaming Baker

    July 14, 2016 at 1:50 pm

    5 stars
    It was so fun hearing about some of your food experiences in South Florida. Girl, we've got to go for drinks and talk all about that one day (over LOTS of food of course). The mojo sauce sounds friggin delish. I mean, orange juice, olive oil, garlic, oregano and salt? YUM. And you just *know* that I would need a HUGE serving of those oven baked yucca fries. Hope you have an awesome weekend, my dear! xoxo

    Reply
  14. David @ Spiced

    July 14, 2016 at 11:26 am

    That rotisserie is awesome, Karrie! I need one of those on my grill...if for no other reason than to make this incredible Cuban Lamb. That photo looks amazing, and I kinda want to lick my screen right now just looking at it. 🙂

    Reply
  15. Kushi

    July 14, 2016 at 12:44 am

    5 stars
    Recipe sounds so delicious and flavorful dear!

    Reply
  16. [email protected]

    July 13, 2016 at 11:53 pm

    5 stars
    Okay - so I can imagine the aroma while this baby is spinning and how succulent from the continuous basting... I became a lamb-lover when I met Dom - his mama makes the best shish kebabs so I know your recipe would be a huge hit with our family!

    Reply
  17. Cheyanne @ No Spoon Necessary

    July 13, 2016 at 7:02 pm

    5 stars
    I loooove me some mojo and I've never met a lamb dish I didn't like, so this is totally calling my name, Karrie! That lamb looks perfectly tender and supa flavorful! Wish we lived closer because I'd be at your house in .5 Seconds flat. Eating ALL the lamb!! xoxo

    Reply
  18. Rachelle @ Beer Girl Cooks

    July 13, 2016 at 1:28 pm

    I absolutely love lamb and never had it Cuban or rotisserie style before. I really like Cuban food too, so this sounds amazing with some yucca fries! Thank goodness you found this hiding in your freezer and could cook it on a spit! It sounds delicious and I wish I could have made it to dinner at your house over the weekend! XOXO

    Reply
  19. Dawn @ Girl Heart Food

    July 13, 2016 at 10:03 am

    I couldn't wait to see the end result after I saw your post on Instagram!! Over the past couple of years, I've really enjoyed lamb, but didn't eat before that and didn't know what I had been missing !
    This looks absolutely delicious, Karrie, and that chimichurri sounds deadly ! Sounds like you had quite the meal with the sangria. Pinning, of course! xo

    Reply

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Thank you for visiting Tasty Ever After and I'm Karrie! I hope you enjoy spending some time here finding easy scratch made recipes for the home cook.

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