adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbacoa-Spiced Easter Lamb
0 Likes
Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
1670 minutes
Roasted Easter lamb infused with Central Mexican barbacoa flavors for maximum tenderness and juiciness.
Ingredients:
  • 6 to 7 pound leg of lamb roast, fat layer trimmed to 1/4-inch
  • 2 tablespoons kosher salt (SEE NOTE)
  • 2 tablespoons chili powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground ancho chili
  • 1/2 teaspoon ground chipotle
  • 2 teaspoons dried Mexican oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • 1 orange, juiced
  • 1 lemon, juiced
  • 2 limes, juiced
  • 2 cups chicken broth
Instructions:
  • Score the lamb's surface in a crosshatch pattern 1/4-inch deep while it's fat-side up on a cutting board. Then, use a knife to poke both sides about 2 inches deep all over the lamb.
  • In a large bowl, mix salt, chili powder, black pepper, ancho chile, chipotle, oregano, cinnamon, and garlic powder. Add orange juice, lemon juice, and lime juice; whisk until well combined.
  • Add the lamb to the bowl and toss until fully coated. Refrigerate the lamb, uncovered, for 24 to 48 hours, remembering to flip it over halfway through the marinating process.
  • Preheat your oven to a toasty 475 degrees F (245 degrees C).
  • Take out the rack from the roasting pan, scatter onions on the bottom, then put the rack back in place.
  • Combine potatoes, carrots, olive oil, minced garlic, and salt in a bowl, mixing well. Spread the vegetables around the edges of the pan and place the lamb in the center, fat side up. Pour any remaining marinade from the lamb bowl into the pan, distributing evenly.
  • Place in the oven, then quickly reduce the temperature to 300°F (150°C).
  • Roast the lamb until the center of the largest muscle reaches an internal temperature of 135 degrees F (57 degrees C) for medium doneness, approximately 3 hours. The internal temperature will increase by up to 5 degrees as the lamb rests, reaching around 140 degrees F (60 degrees C). Test with a thermometer after 2 hours or use a probe thermometer inserted throughout the roasting process to monitor doneness based on the size of the lamb.
  • Transfer the lamb to a plate or cutting board and cover it loosely with foil. Allow it to rest for at least 30 minutes before slicing.
  • Transfer the vegetables to a serving platter to keep them warm. Pour the pan jus into a large measuring cup. Let the fat rise to the surface, skim it off, and discard. Serve the jus over the sliced lamb.

Similar Recipes