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.
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.
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.
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
- 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
- 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.