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

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<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

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Ingredients

1 bottle
(24 oz.)

GOYA® Mojo Criollo Marinade

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1 tbsp.

GOYA® Minced Garlic

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2 packets

GOYA® Sazón with Saffron

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1 tsp.

GOYA® Ground Cumin

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GOYA® Cinnamon Sticks

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

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

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2 tbsp.

GOYA® Vegetable Oil

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Directions

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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.