Cuban Style Mojo Marinated Easter Leg of Lamb
1 fresh leg of lamb, about 7 to 8 pounds
2 each heads garlic, cloves peeled
1 large Spanish onion, peeled and cut into medium-sized pieces
2 roasted red bell peppers, peeled and seeded
1 T. capers
2 tomatoes, peeled and seeded
1 grilled jalapeno pepper (seeds removed if desired)
Juice from 8 limes, strained through a fine mesh strainer
Juice from 3 navel oranges, strained through a fine mesh strainer
1 bunch each fresh cilantro and parsley, rinsed, drained and coarsely chopped
2 dried or fresh bay leaves
4 t, kosher salt
4 t, freshly ground black pepper
2 C. of madeira wine
1 C. white wine
1/2 C. olive oil
This treatment would be especially delicious when cooking a large, well-trimmed pork shoulder. You can reserve 1 cup of the Mojo mixture, bring it to a boil then simmer to thicken; serve as a sauce with lamb.
Heat the oven to 350°F. just before you being to assemble the lamb. Trim the lamb of any excess fat and poke small incisions all around the piece of meat with a small paring knife.
Make the "Mojo":
In a blender, combine garlic, onion, bell peppers, capers, tomatoes, jalapeno, citrus juices, cilantro, parsley, bay leaves and olive oil. Puree until smooth.
Assemble, bake the lamb:
Place the lamb in a roasting pan. Work some of the solids from the "Mojo" mixture into each incision, then spoon all the remaining mixture around the outside of the lamb. Season the whole leg with salt and pepper and put madeira and white wine into the pan. Cover with foil and roast until done to taste - typically about 1 1/2 hours for a roast cooked medium to medium-well. Chef Rick Gonzalez sometimes cooks the meat for up to 3 hours, but it's a matter of taste.
Remove any fragments of bay leaf. Let stand for 10 to 15 minutes, then carve and serve immediately.
Makes 8 to 12 servings.
Source: Adapted recipe from Rick Gonzalez, chef-owner Seasons the Restaurant, Bratenahl.
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