Zesty Citrus-Infused Roast Lamb

Name: Zesty Citrus-Infused Roast Lamb
Total time: 1670 min
Ingredients: 2.7 to 3.2 kg leg of lamb roast, fat layer trimmed to 0.6 cm; 30 ml kosher salt (SEE NOTE); 30 ml chili powder; 15 ml freshly ground black pepper; 5 ml ground ancho chili; 2.5 ml ground chipotle; 10 ml dried Mexican oregano; 2.5 ml ground cinnamon; 2.5 ml garlic powder; 1 orange, juiced; 1 lemon, juiced; 2 limes, juiced; 475 ml chicken broth

Experience the vibrant flavors of zesty citrus and bold spices in this slow-roasted Easter lamb, inspired by the traditional barbacoa of Central Mexico. The marinade infuses the meat with a burst of tangy and savory goodness, resulting in tender, succulent lamb that's perfect for any special occasion.

1670 min

easy

1068kcal

calories

42g

carbohydrates

317mg

cholesterol

59g

fat

fiber

91g

protein

24g

saturated fat

1669mg

sodium

17g

sugar

unsaturated fat

Dinner Entree Mexican

Ingredients

2.7 to 3.2 kg leg of lamb roast, fat layer trimmed to 0.6 cm

30 ml kosher salt (SEE NOTE)

30 ml chili powder

15 ml freshly ground black pepper

5 ml ground ancho chili

2.5 ml ground chipotle

10 ml dried Mexican oregano

2.5 ml ground cinnamon

2.5 ml garlic powder

1 orange, juiced

1 lemon, juiced

2 limes, juiced

475 ml chicken broth

Directions

Step 1

Using a sharp knife, score the surface of the lamb in a crosshatch pattern, making cuts about 0.6 cm deep. After scoring, pierce the lamb all over with the knife, reaching a depth of about 5 cm on both sides.

Step 2

In a large bowl, mix together the salt, chili powder, black pepper, ancho chili, chipotle, oregano, cinnamon, and garlic powder. Squeeze in the orange juice, lemon juice, and lime juice, and whisk thoroughly.

Step 3

Add the lamb to the bowl and coat it thoroughly with the marinade. Place the lamb in the refrigerator, uncovered, and let it marinate for 24 to 48 hours, turning it over at least once halfway through.

Step 4

Preheat the oven to 245 degrees C (475 degrees F).

Step 5

Remove the rack from a roasting pan and scatter onions on the bottom. Place the rack back in the pan.

Step 6

In a bowl, toss potatoes, carrots, olive oil, minced garlic, and salt until evenly coated. Transfer the vegetables to the pan, spacing them evenly around the outside on top of the rack. Place the lamb, fat side up, in the center of the rack. Pour the chicken stock from the marinade bowl into the bottom of the pan.

Step 7

Place the pan in the preheated oven and immediately reduce the temperature to 150 degrees C (300 degrees F).

Step 8

Roast the lamb until the internal temperature in the center of the largest muscle reaches 57 degrees C (135 degrees F) for medium doneness, which takes about 3 hours. The internal temperature will rise by up to 5 degrees as the lamb rests, reaching a final temperature of about 60 degrees C (140 degrees F). The roasting time will vary depending on the size of the lamb, so start testing with a thermometer after 2 hours, or use a probe thermometer inserted throughout.

Step 9

Transfer the lamb to a plate or cutting board and loosely cover it with foil. Let it rest for at least 30 minutes before slicing.

Step 10

While the lamb rests, transfer the vegetables to a serving platter and keep them warm. Pour the pan jus into a large measuring cup, allowing the fat to rise to the surface. Skim off the fat and discard it. Serve the jus with the sliced lamb.