Pierna Asada A La Criolla--cuban Lamb Roast

Total Time: 12 hrs Preparation Time: 8 hrs Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 (6 lb) lamb butt
• 1 head garlic, minced
• 3/4 cup sour orange juice (can use 1/2 cup orange juice and 1/4 cup lime juice)
• 1 tablespoon oregano
• 2 teaspoons cumin
• 1/2 teaspoon black pepper
• 2 tablespoons salt
• 2 large onions, sliced thickly into rings (1 lb total)

Recipe

• 1 rinse lamb roast and pat dry. with the tip of a small knife, prick all over roast, lightly. place on glass or ceramic baking dish.
• 2 in a medium bowl, combine orange juice with garlic, the salt and spices.cover roast with this mixture. layer the onion rings on top of roast.
• 3 cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours.
• 4 remove roast from refrigerator and let sit at room temperature for 30 minutes.
• 5 preheat oven to 325 degrees. place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185fdegrees. baste occasionally with pan juices. (cover with foil is roast begins to brown too quickly).
• 6 let roast rest, loosely covered, for 15 minutes before carving.