Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes

1 fresh leg of Lamb, about 7 to 8 pounds

2 each heads Garlic, Cloves peeled

1 large Spanish Onion, peeled and cut into medium-sized pieces

2 roasted red Bell Peppers, peeled and seeded

1 Tablespoon Capers

2 Tomatoes, peeled and seeded

1 grilled Jalapeno Pepper (seeds removed if desired)

Juice from 8 Limes, strained through a fine mesh strainer

Juice from 3 navel Oranges, strained through a fine mesh strainer

1 bunch each fresh Cilantro and Parsley, rinsed, drained and coarsely chopped

2 dried or fresh Bay Leaves

4 teaspoon Kosher Salt

4 teaspoon freshly ground Black Pepper

2 Cup of Madeira Wine

1 Cup white Wine

1/2 Cup Olive Oil

Heat the oven to 350°F. just before you being to assemble the lamb. Trim the lamb of any excess fat and poke small incisions all around the piece of meat with a small paring knife. Make the Mojo:- In a blender, combine garlic, onion, bell peppers, capers, tomatoes, jalapeno, citrus juices, cilantro, parsley, bay leaves and olive oil. Puree until smooth. Assemble, bake the lamb:- Place the lamb in a roasting pan. Work some of the solids from the Mojo mixture into each incision, then spoon all the remaining mixture around the outside of the lamb. Season the whole leg with salt and pepper and put madeira and white wine into the pan. Cover with foil and roast until done to taste, typically about 1 1/2 hours for a roast cooked medium to medium-well. Chef Rick Gonzalez sometimes cooks the meat for up to 3 hours, but it’s a matter of taste. Presentation:- Remove any fragments of bay leaf. Let stand for 10 to 15 minutes, then carve and serve immediately.

Serves: 8-12

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