Caribbean Lamb Roast

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 (4 -5 lb) boneless lamb roast
• 1/4 cup oil, for sauteeing
• 12 ounces mojo criollo, marinating sauce (different brands available in most grocery stores with hispanic foods)
• 2 (3/4 ounce) envelopes lamb gravy mix
• 2 cups water
• 1/4 cup vinegar or 1/4 cup cider vinegar
• 1 -2 bay leaf
• 2 onions, sliced
• cuban bread, for sandwiches (optional)

Recipe

• 1 put the roast and mojo criollo sauce in a large plastic bag. if the roast is very thick, you may cut it in half before marinating.
• 2 refrigerate 24-48 hours, turning 2-3 times daily.
• 3 reserve marinade.
• 4 heat oil in a large skillet and lightly brown the roast, 2-3 minutes on each side. place roast in a slow cooker.
• 5 in a mixing bowl, wisk together the reserved marinade, water, lamb gravy mix and vinegar. pour over the roast. add bay leaves and sliced onions.
• 6 cook on low for 5-6 hours. (slow cookers may vary.).
• 7 remove the lamb and onions from the cooker, reserving the gravy. discard the bay leaves.
• 8 served sliced or shredded. sliced: slice the lamb into medallions and serve with gravy and onions. shredded: shred the lamb, adding some gravy to keep it moist. pile onto crusty cuban bread and serve with gravy for dipping.