Cuban Lamb Roast

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 6 cloves garlic
• 4 scallions, with tops minced
• 1/2 cup pine nuts
• 1 jalapeno, seeded,minced
• 2 cups minced fresh cilantro leaves
• 2/3 cup olive oil
• 3 tablespoons fresh lime juice
• 1/3 cup kalamata olive, pitted and minced
• salt & freshly ground black pepper
• 4 lbs boneless lamb loin roast
• 1/2 cup fresh grapefruit juice
• 1/2 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/2 cup hot pepper jelly

Recipe

• 1 combine the garlic, scallions, pine nuts, jalapeno and cilantro in a food processor and process to a thick paste.
• 2 add the olive oil gradually, processing constantly.
• 3 combine with the lime juice, olives, salt and pepper in a small bowl.
• 4 unroll the roast if it has been tied and spread with 2/3 of the cilantro paste.
• 5 reroll the roast and tie with string.
• 6 make shallow incisions over the surface of the roast with the tip of a sharp knife.
• 7 place in a shallow dish.
• 8 stir the grapefruit juice, orange juice and lime juice into the remaining cilantro paste.
• 9 pour over the roast.
• 10 marinate, covered, in the refrigerator for 24 hours, turning occasionally.
• 11 preheat oven to 375f.
• 12 drain the roast, reserving the marinade.
• 13 place the roast in a roasting pan.
• 14 roast for 1 3/4 hours, basting occasionally with the reserved marinade.
• 15 brush the roast with the pepper jelly and roast for 15 minutes longer or until done to taste.
• 16 remove the roast to a platter and let stand for 10 minutes.
• 17 cut into 1/2-inch slices and serve.