cuban lamb roast i

Ingredients

• Servings: 8
• 2 teaspoons cumin seeds
• 1/2 teaspoon whole black peppercorns
• 4 cloves garlic, chopped
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1/3 cup orange juice
• 1/3 cup dry
• 3 tablespoons lemon juice
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 4 pounds lamb shoulder, trimmed and tied

Recipe

• heat a small, heavy skillet over medium heat. add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. cool.
• using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. you can also do this in the small bowl of a food processor. transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, , and olive oil.
• place the lamb in a large resealable plastic bag. pour citrus marinade over meat, and seal. refrigerate for 12 to 24 hours, turning the bag over occasionally.
• preheat the oven to 325 degrees f (165 degrees c).
• transfer lamb and marinade to a roasting pan, and place in the oven. roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees f (63 degrees c). add small amounts of water to the pan if it dries out. transfer the lamb to a carving board, cover loosely with foil, and let rest for 15 minutes. carve, and serve.