Best 6 Cuban Style Mojo Marinated Leg Of Lamb Recipes

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One of the most flavorful and tantalizing dishes is a Cuban-style mojo marinated leg of lamb. This mouthwatering recipe infuses the lamb with a blend of aromatic spices, citrus juices, garlic, and herbs, resulting in a tender, juicy, and delectable dish that is sure to impress any culinary enthusiast. The zesty mojo marinade not only tenderizes the lamb but also infuses it with a vibrant and complex flavor profile that is uniquely Cuban. Whether you're cooking for a special occasion or simply want to experience a taste of authentic Cuban cuisine, this article will guide you through creating the best Cuban-style mojo marinated leg of lamb that will captivate your taste buds and leave you craving for more.

Here are our top 6 tried and tested recipes!

CUBAN-STYLE MOJO SHRIMP



Cuban-Style Mojo Shrimp image

Shrimp is one of my favorite weeknight meals, because it is so quick to prepare! The Cuban-style marinade is full of citrus flavors with a few surprises. Normally, "mojo" means a flavor based on Seville oranges, and these sour oranges can be hard to find. A bit of extra lime, some grapefruit juice, and vinegar stand in for the brightness of the missing Seville oranges in this recipe. The red pepper flakes add just a little zing, so if you like spicy foods, feel free to add more, to your taste. We like this with simple white rice and some black beans, or a side of grilled mixed veggies.

Provided by Bibi

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 4

Number Of Ingredients 13

½ cup lime juice
¼ cup orange juice
¼ cup grapefruit juice
¼ cup lemon juice
¼ cup vinegar
¼ cup extra-virgin olive oil
5 cloves garlic, peeled and chopped
½ teaspoon dried Mexican oregano
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground cumin
1 pinch salt and ground black pepper to taste
1 pound fresh shrimp - peeled, deveined, and tails removed
2 tablespoons chopped fresh cilantro

Steps:

  • Pour lime, orange, grapefruit, and lemon juices into a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse several times, then blend until the garlic pieces disappear, about 1 minute. Season with salt and pepper and pulse one more time.
  • Pour marinade into a 1-gallon resealable bag and add shrimp. Squeeze most of the air out of the bag and seal. Refrigerate for 15 minutes, with the shrimp inside the bag in a single layer. Drain and reserve marinade.
  • Heat a nonstick skillet over medium heat and cook shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Remove shrimp from the skillet and set aside.
  • Pour reserved marinade into the same skillet and bring to a boil. Boil until marinade is reduced to about 2/3 cup, about 6 minutes. Pour into a small serving pitcher or sauce boat.
  • Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 18.6 g, Cholesterol 156.6 mg, Fat 25 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 3.8 g, Sodium 345.4 mg, Sugar 2.3 g

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB



Delicious Simple Marinade for Roast Leg of Lamb image

This was a recipe that I originally got from allrecipes.com and have since modified. It is very simple and quick to make, but it yields one of the most delicious tasting roasts I've ever had. Be prepared for people to ask for seconds!

Provided by Slains Girl

Categories     Low Protein

Time 15m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 9

75 ml honey, room temperature
30 ml Dijon mustard
30 ml rosemary, chopped (fresh or dried)
15 ml oregano, chopped (fresh or dried)
3 garlic cloves, minced
10 ml lemon juice
5 ml black pepper, freshly ground
5 ml coarse sea salt, freshly ground
5 ml mint, chopped (fresh or dried)

Steps:

  • Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
  • Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
  • Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
  • Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
  • Enjoy!

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)



Traditional Cuban Recipe: Cuban Mojo (Cuban Marinade) image

There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)

Provided by Manami

Categories     Lemon

Time 50m

Yield 50-60 serving(s)

Number Of Ingredients 7

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns (whole)
1 1/2 cups orange juice, sour orange (or 1 cup orange juice & 1/2 cup lemon juice & 1/2 cup lime juice)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil

Steps:

  • Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
  • Stir in juice.
  • Allow to sit for at least 30 minutes or longer at room temperature.
  • *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
  • Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
  • Allow to sit for at least 30 minutes or longer at room temperature.
  • In a saucepan heat olive oil to medium hot & then remove from heat.
  • Whisk oil in garlic-juice mixture, until well blended.
  • Stores for at least a week in the refrigerator.

CUBAN STYLE MOJO MARINATED LEG OF LAMB



CUBAN STYLE MOJO MARINATED LEG OF LAMB image

Categories     Lamb

Yield 8-12 servings

Number Of Ingredients 17

1 7-8 lb leg of lamb
1 head of garlic, separated into cloves and peeled
1 lg 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 jalepeno
Juice from 8 limes strained through a fine mesh strainer
Juice from 3 sour oranges strained through a fine mesh strainer
1 bunch each fresh cilantro and parsley, rinsed, drained and coarsely chopped
2 bay leaves
4 t kosher salt
4 t fresh ground black pepper
2 c madeira
1 c white wine
1/2 c olive oil
Mojo Sauce

Steps:

  • Heat oven to 350 Make the Mojo: In a blender, combine garlic, onion, peppers,capers, tomatoes, jalepeno, citrus juices, cilantro, parsley, bay leaves and olive oil. Puree until smooth. Place the lamb in a roasting pan. Cut slits with a knife all over. Work some of the solids from the mojo into the cuts, then spoon all the remaining mixture around and over the outside of the lamb. Season with salt and pepper and put wines into the pan. Cover with foil and roast, for aobut 1 hour for medium rare.

MARINATED LEG OF LAMB



Marinated Leg of Lamb image

This dish requires some advance planning, but it is well worth it.

Provided by Food Network

Categories     main-dish

Yield Approximately 6 servings.

Number Of Ingredients 19

1 5-pound leg of lamb
1 clove garlic, peeled and slivered
Salt and pepper to taste
Salt and pepper to taste
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
2 cloves garlic, quartered
1 large onion, peeled and sliced in rounds
8 black peppercorns
2 bay leaves
3/4 cup red wine vinegar
1 1/2 cups water
2 tablespoons sugar
1 teaspoon salt
5 pounds ripe plums
5 cups red wine vinegar
4 cups sugar
1 stick cinammon, cut in 2 lengthwise
4 cloves

Steps:

  • Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.
  • Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

ROAST LEG OF LAMB WITH MOROCCAN MARINADE



Roast Leg of Lamb With Moroccan Marinade image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 leg of lamb, five to six pounds
5 cloves garlic, peeled and cut in slivers
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely minced garlic
1/2 cup chopped fresh coriander
1 cup boiling water, optional

Steps:

  • Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
  • Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste. Rub the paste over the lamb, place it in a roasting pan, cover and let stand 3 to 4 hours in a cool place or overnight in the refrigerator.
  • Preheat oven 350 degrees. Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Allow to rest 10 minutes before carving. Juices can be used to make a gravy if desired. To do so pour fat from roasting pan, add the boiling water and, scraping the pan, cook over medium-high heat 2 to 3 minutes. Strain into a sauceboat.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 34 grams, Carbohydrate 4 grams, Fat 61 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 22 grams, Sodium 189 milligrams, Sugar 0 grams

Tips:

  • Use a good quality leg of lamb: Look for a leg that is well-marbled and has a nice pink color.
  • Make sure to marinate the lamb for at least 24 hours: This will allow the flavors of the marinade to penetrate the meat and make it more tender.
  • When roasting the lamb, use a roasting pan with a rack: This will allow the fat to drip away from the meat and help it to cook evenly.
  • Roast the lamb until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium: Use a meat thermometer to check the temperature.
  • Let the lamb rest for at least 15 minutes before carving: This will allow the juices to redistribute throughout the meat and make it more tender.
  • Serve the lamb with your favorite sides: Some popular options include roasted potatoes, grilled vegetables, or a salad.

Conclusion:

Cuban-style mojo marinated leg of lamb is a delicious and flavorful dish that is perfect for a special occasion. The marinade, made with a combination of citrus juices, garlic, and herbs, infuses the lamb with a vibrant flavor. The slow roasting process ensures that the lamb is tender and juicy. Serve the lamb with your favorite sides for a complete meal that everyone will enjoy.

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