Yucatecan Leg of Lamb - PEJU Winery
Our Yucatecan-Style Roasted Leg of Lamb, with a rich achiote adobo and vibrant pickled red onions, pairs beautifully with our Zinfandel.
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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
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