Ingredients
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
Preparation
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.
