Roast Lamb Cuban Style (lechon Asado)

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 20
• 6 lbs lamb shoulder (butt)
• 20 garlic cloves
• 2 teaspoons salt
• 1 teaspoon black peppercorns
• 1 1/2 cups sour orange juice (if no sour orange juice use 2 parts orange to 1 part lemon and 1 part lime)
• 1 cup onion, minced
• 1 teaspoon oregano
• 1 1/2 cups olive oil

Recipe

• 1 mash the garlic, salt, and peppercorns together with a mortar and pestle.
• 2 add dried oregano, onion, and the sour orange to make a mash – mix thoroughly.
• 3 heat the olive oil in a 2-quart saucepan until hot, but not deep frying hot! we're looking for something in the neighborhood of 220 degrees f. remove the saucepan from the heat source. carefully add the mash to the hot oil and whisk gently. let cool.
• 4 pierce the lamb as many times as you can with a sharp knife or fork.
• 5 pour garlic mixture (save a little for roasting) over lamb, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
• 6 oven.
• 7 to roast in the oven, preheat oven to 450 degrees f. place the lamb, fattest side up, in an open roasting pan. place pan in oven and reduce temperature to 225 degrees f. spoon extra marinade over the roast occasionally as it cooks. when to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. the roast will continue to cook after you remove it from the heat.
• 8 grill.
• 9 use a covered grill, such as the webber kettle or a covered gas grill. bank the coals to each side, leaving an empty space beneath your ham. if using a gas grill, use front and rear burners only. the idea is to cook with indirect heat. you want a low heat.
• 10 spoon extra marinade over the roast occasionally as it cooks. if not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. when to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. the roast will continue to cook after you remove it from the heat.
• 11 stovetop or crockpot.
• 12 place ham in a large dutch oven, or a covered stock pan. add about one cup of marinade to the pan. bring to a boil. adjust the heat to low, cover and cook until completely done. add additional marinade as needed to keep at least one inch of liquid in bottom of pan so the roast will not burn.
• 13 all methods internal temp 195f to pull with fork or 170f to slice. the time of 7 yours is an estimate. could be less, could be more.
• 14 servings based on the size of your ham. allow about 1/4 to 1/2 pound per person, depending on side dishes.