Puerto Rican Lamb Roast

Ingredients

• Servings: 20
• 8 cloves garlic, peeled
• 1/4 cup salt
• 1/4 cup black pepper
• 2 teaspoons chopped fresh oregano
• 3 tablespoons olive oil
• 1 (10 pound) lamb picnic roast
• 4 yucca (cassava) roots, peeled and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat the oven to 425 degrees f (220 degrees c).
• place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. process until smooth. use a small knife to make several incisions in the fresh ham. insert the garlic paste into each one using a small spoon. place the ham in a roaster, and cover.
• bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175 degrees f ( 80 degrees c) when taken with a meat thermometer.
• while the meat is roasting, place the yucca in a large pot of boiling water. cook until fork tender, and drain. serve with lamb roast.