Moorish Roast Leg of Lamb

Name: Moorish Roast Leg of Lamb
Prep time: M
Total time: M
Yield: 6 Servings
Cuisine: Spain
Ingredients: 1 bottle GOYA® Mojo Criollo Marinade; 1 tbsp. GOYA® Minced Garlic; 2 packets Sazón GOYA® with Saffron; 1 tsp. GOYA® Cumin; 1 GOYA® Cinnamon Stick; 1 (5-6 lb.) bone-in leg of lamb, trimmed of hard fat; GOYA® Adobo All-Purpose Seasoning with Pepper, to taste; 2 tbsp. GOYA® Vegetable Oil

Jump to recipe

<h2 class="subheader">Cordero Asado</h2> This whole leg of lamb becomes delicious and fragrant with the addition of beloved Moorish flavors: cumin, cinnamon, saffron and citrus juice (from GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-id="8102">Mojo Criollo Marinade</a>).

Yields:6 Servings

Save

Buy

Ingredients

1 bottle
(24 oz.)

GOYA® Mojo Criollo Marinade

Buy at Shop.goya.com

Find in-store

1 tbsp.

GOYA® Minced Garlic

Find in-store

2 packets

GOYA® Sazón with Saffron

Buy at Shop.goya.com

Find in-store

1 tsp.

GOYA® Ground Cumin

Find in-store

GOYA® Cinnamon Sticks

(5-6 lb.) bone-in leg of lamb, trimmed of hard fat

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Buy at Shop.goya.com

Find in-store

2 tbsp.

GOYA® Vegetable Oil

Find in-store

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Directions

Kitchen View

Step 1

In large glass baking dish, mix together mojo, garlic, sazón, cumin and cinnamon stick. Add lamb to marinade, using hands, rub marinade into lamb; turn to coat completely. Cover lamb; refrigerate at least 4 and up to 24 hrs, flipping once. Heat oven to 425°F. Remove lamb from marinade; reserve ½ cup marinade. Using paper towels, pat lamb dry. Season with adobo.

Step 2

Heat oil in large roasting pan over medium-high heat. Add lamb fat-side down. Cook until golden brown, flipping once, about 8 minutes. Add reserved marinade and 1½ cups water to pan. Transfer pan to oven. Cook, basting every 30 minutes, until internal temperature registers 140°F for medium rare, about 1½ hrs., adding water in ¼ cup increments if pan becomes dry.

Step 3

Transfer lamb to cutting board to rest 10 minutes; tent with foil to keep warm.

Step 4

Place roasting pan on stove over medium-high heat. Add 1 cup water to pan. Using wooden spoon, stir and scrape bottom f pan to loosen browned bits. Bring to a boil; season with adobo, if needed. Transfer sauce to gravy boat. To serve, spoon sauce over sliced lamb.

The Most From Your Marinade

The citrus juice in GOYA® Mojo Criollo contains citric acid which breaks down tough proteins in lamb. To ensure that the marinade penetrates to the bone: Using the tip of a paring knife, make numerous ¼ inch-deep incisions on the flesh side of the leg. Pour on the marinade. Rub it onto the surface and into the slits, then flip. Let sit at least 4 hours to allow the juice to do its work.

The Most From Your Marinade

The citrus juice in GOYA® Mojo Criollo contains citric acid which breaks down tough proteins in lamb. To ensure that the marinade penetrates to the bone: Using the tip of a paring knife, make numerous ¼ inch-deep incisions on the flesh side of the leg. Pour on the marinade. Rub it onto the surface and into the slits, then flip. Let sit at least 4 hours to allow the juice to do its work.