Yucatecan Leg of Lamb - PEJU Winery

Ingredients

• 1 bone-in or boneless leg of lamb (6 – 8 pounds)
• 1 package of banana leaves (available in Mexican and Asian markets)
• 3 sliced fresh jalapeños (for garnish)
• 4 oz Achiote paste (available in Mexican markets)
• ¼ cup fresh lime juice
• ¼ cup fresh grapefruit juice
• ¼ cup chopped garlic
• ¼ cup champagne vinegar
• 1 tablespoon ground cumin
• 1 tablespoon Mexican dried oregano (available in Mexican markets)
• 1 tablespoon sugar
• 2 tablespoons sea salt
• 1 ½ Cups olive oil
• 1 large red onion, thinly sliced into half-moon shape
• ½ cup fresh lime juice
• 1 teaspoon sea salt
• ¼ teaspoon dried Mexican oregano