Pernil al Horno a la Criolla

Roast Leg of Lamb, Creole Style

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 4 lb. leg of lamb
  • 2 cloves garlic
  • 2 teaspoons


Remove the tough, fibre-like covering from the leg. Score the fat in a criss-cross pattern. Crush the garlic and mix it with the orégano, salt, pepper and olive oil. Rub into the meat, cover and refrigerate for 24 hours.

Before cooking let the meat come to room temperature. Drain off any liquid that has collected and pour it over the meat as a marinade. Put the lamb on a rack in a roast