Servings: 8 / Prep time: 10 mins / Cook time: 2 ½ hrs
- 12 dried avocado leaves (optional)
- 1 lamb leg (about 12 lbs) bone in
- 1⁄4 onion, finely chopped
- 1 medium bunch of cilantro, finely chopped
- 1 jar Mölli Yucatan mojo marinade
- 3 whole banana leaves or parchment paper
- 10 jalapeno peppers, sliced
- 1 small garlic clove, peeled
- 1 ½ tsp salt
- 1/3 cup olive oil
- Corn tortillas
- 6 limes, quartered
- Place lamb in a 2-gallon zip bag, shake Yucatan mojo marinade well and pour over lamb meat. Close bag tightly and let marinade for 24 hours in the refrigerator. Turn bag every 6/8hrs to get an even marination.
- Remove lamb from refrigerator 30 minutes before cooking it. Preheat the oven to 350F.
- If using banana leaves – cut the leaves into pieces the size of the bottom of a medium roasting tray. Place a piece of banana leave in the oven for 20 seconds or until its color changes to a bright green. Remove from oven and repeat with rest of leaves. Use half of the pieces to cover the roasting tray and the other half to place over the lamb before you cover it with aluminum foil.
- Place half of the avocado leaves, if using, onto a parchment paper-covered roasting tray.
- Put the lamb on top of the avocado leaves and place the remaining avocado leaves on top of the lamb. Pour half cup of water into the bottom of the roasting tray.
- Cover the lamb with aluminum foil and seal tightly around the edges of the roasting tray, making sure there are no gaps. Roast in the preheated oven for 2 ½ hours.
- Meanwhile, place jalapeno peppers, garlic clove and salt in a blender. Turn blender on, over low speed, and pour olive oil slowly in a steady stream. Increase speed to high until smooth and emulsified. Pour into a bowl and reserve. Place diced onions and cilantro in small bowls.
- Serve lamb barbacoa with onion, cilantro, jalapeno salsa, lime wedges and corn tortillas on the side. To eat in tacos, simply add a few pieces of shredded lamb meat to a corn tortilla and top it off with onion, cilantro, a few lime juice drops and jalapeno salsa. Provecho!