For Easter, we enjoyed this wonderful Leg of Lamb.
6 cloves garlic, minced
1 T. finely chopped rosemary
1/2 c. olive oil
1/4 c. fresh lemon juice
2 t. salt
1 t. pepper
1 t. lemon zest
1 butterflied boneless leg of lamb, 4-5 lbs.
Combine all ingredients (except lamb) in a bowl. Mix well.
Put the lamb roast in a zip lock bag. Add the marinade and marinate for a couple of hours. Reserve marinade.
Place on the rotisserie and cook until the inside registers 140. Occasionally baste with reserved marinade. Remove from spit and let sit for about 10 minutes. Slice thin and serve.
This was so flavorful and delicious. The sauce can easily be used on different meats – the key is to make sure the meat cooks on all sides, like either stacked like in this recipe or on a rotisserie.
5 lbs. boneless pork shoulder roast, cut into thin strips
1 pineapple, skinned and cut into rounds
Achiote sauce ingredients:
3 T. achiote paste (I found some at Amazon)
2 T. chili powder
1 T. garlic powder
1 T cumin
1 T salt
1 T pepper
1 T oregano
3/4 cup white wine vinegar
1 cup pineapple juice
Preheat the oven to 350.
Combine all the sauce ingredients. Place the pork slices into the sauce and stir to combine well. Refrigerate for at least 2 hours.
On a baking sheet covered in foil, place two pineapple slices. Put a wooden skewer into the pineapple slices. Begin stacking the meat on it and finishing with another piece of pineapple. Try to get the stack to stand and not fall (this can be tricky).
Bake for about 1 1/2 hours until charred and deep red.
Slice the meat off the skewers and serve with tortillas, cheese, salsa, avocado, lettuce, or whatever other toppings you like.