Moorish Roast Leg of Lamb

Moorish Roast Leg of Lamb
Moorish Roast Leg of Lamb

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La Cocina Goya

Cordero Asado

This whole leg of lamb becomes delicious and fragrant with the addition of beloved Moorish flavors: cumin, cinnamon, saffron and citrus juice (from GOYA® Mojo Criollo Marinade).

  • Ingredients
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Step 1

In large glass baking dish, mix together mojo, garlic, sazón, cumin and cinnamon stick. Add lamb to marinade, using hands, rub marinade into lamb; turn to coat completely. Cover lamb; refrigerate at least 4 and up to 24 hrs, flipping once. Heat oven to 425°F. Remove lamb from marinade; reserve ½ cup marinade. Using paper towels, pat lamb dry. Season with adobo.

Step 2

Heat oil in large roasting pan over medium-high heat. Add lamb fat-side down. Cook until golden brown, flipping once, about 8 minutes. Add reserved marinade and 1½ cups water to pan. Transfer pan to oven. Cook, basting every 30 minutes, until internal temperature registers 140°F for medium rare, about 1½ hrs., adding water in ¼ cup increments if pan becomes dry.

Step 3

Transfer lamb to cutting board to rest 10 minutes; tent with foil to keep warm.

Step 4

Place roasting pan on stove over medium-high heat. Add 1 cup water to pan. Using wooden spoon, stir and scrape bottom f pan to loosen browned bits. Bring to a boil; season with adobo, if needed. Transfer sauce to gravy boat. To serve, spoon sauce over sliced lamb.

Tip by La Cocina Goya

The Most From Your Marinade

The citrus juice in GOYA® Mojo Criollo contains citric acid which breaks down tough proteins in lamb. To ensure that the marinade penetrates to the bone: Using the tip of a paring knife, make numerous ¼ inch-deep incisions on the flesh side of the leg. Pour on the marinade. Rub it onto the surface and into the slits, then flip. Let sit at least 4 hours to allow the juice to do its work.

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