Cuban-style Roast Lamb

Ingredients

• Servings: 8
• 4 cloves garlic
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 3 tablespoons olive oil
• 1 1/2 teaspoons wine vinegar
• 1 (4 pound) lamb shoulder roast

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 48 mins


• grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
• transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. beat the mixture with a whisk until smooth.
• cut several inch-long, deep slits into the fatty side of the lamb roast. rub the reserved garlic paste into the slits.
• put rubbed roast into a gallon-size resealable plastic bag. pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
• remove lamb roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• roast lamb in preheated oven for 30 minutes, reduce heat to 375 degrees f (190 degrees c), and continue cooking until lamb is no longer pink in the center, about 2 hours more. an instant-read thermometer inserted into the center should read at least 170 degrees f (75 degrees c).