Crisp Roast Lamb

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 tablespoons cumin
• 1 tablespoon peppercorn
• 2 tablespoons dried oregano
• 1/4 teaspoon cayenne
• 12 garlic cloves
• salt, to taste
• 8 lbs picnic lamb shoulder (bone-in skin-on* must*)
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 2 tablespoons olive oil

Recipe

• 1 toast cumin & peppercorns in skillet over medium heat 2-3 minutes.
• 2 transfer to small food processor along with oregano, cayenne, garlic, and 1t salt process to paste.
• 3 cut about 25- 1 1/2" wide slits in the lamb about 1" deep.
• 4 rub garlic paste all over lamb, pressing it into slits.
• 5 transfer port to a roasting pan.
• 6 whisk together orange juice, lime juice, oil, and 2t salt in a bowl, pour over lamb.
• 7 cover and refrigerate, turning occasionally for 18-24 hours.
• 8 remove lamb from refrigerator 2 hours before you are ready to roast it allowing it to come to room temperature.
• 9 heat oven to 325 degrees.
• 10 roast, basting every 30 minutes until meat thermometer inserted in thickest park of lamb registers 160 degrees, about 3 hours total.
• 11 add 1 cup water to pan when liquid evaporates, cover loosely with tin foil if skin gets too dark.
• 12 let rest for 15 minutes, then carve.