Holidays and Events Recipes Easter Easter Dinner Lamb Barbacoa-Spiced Easter Lamb 4.5 (2) 2 Reviews 1 Photo For this barbacoa-spiced Easter lamb, we’re using the flavors of Central Mexican barbacoa, but not the traditional cooking method. This lamb will taste incredible sliced on a plate, and the leftovers make great tacos. And by the way, this method—slow, moist roasting—gives you melt-in-your-mouth tender, juicy, flavorful lamb leg roast, no matter what seasonings you use. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on April 3, 2024 Save Rate Print Share Add Photo 1 Prep Time: 20 mins Cook Time: 3 hrs Marinate Time: 1 day Rest Time: 30 mins Total Time: 1 day 3 hrs 50 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 (6 to 7 pound) bone-in leg of lamb roast, fat layer trimmed to 1/4-inch 2 tablespoons kosher salt (see Note) 2 tablespoons chili powder 1 tablespoon freshly ground black pepper 1 tablespoon ground ancho chile 1/2 teaspoon ground chipotle 2 teaspoons dried Mexican oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon garlic powder 1 orange, juiced 1 lemon, juiced 2 limes, juiced 2 cups chicken broth Roasted Vegetables (optional) 1 red onion, sliced 2 pounds Yukon gold potatoes, halved 4 large carrots, cut into 2-inch pieces 2 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon kosher salt Directions Place lamb, fat-side up, on a cutting board; use a knife to score the surface 1/4-inch deep in a crosshatch pattern. After scoring, poke all over with the knife, about 2 inches deep on both sides. Combine salt, chili powder, black pepper, ancho chile, chipotle, oregano, cinnamon, and garlic powder in a large bowl. Squeeze in orange juice, lemon juice, and lime juice; whisk together thoroughly. Place lamb into the bowl; turn over several times to coat completely. Transfer to the refrigerator and marinate, uncovered, for 24 to 48 hours, turning at least once halfway through. Preheat the oven to 475 degrees F (245 degrees C). Remove the rack from a roasting pan and scatter onions into bottom. Place the rack back on. Toss potatoes, carrots, olive oil, minced garlic, and salt into a bowl and stir until evenly coated. Transfer to the pan, and space evenly around the outside on top of the rack. Place lamb, fat side up, in the center of rack. Pour chicken stock into the bowl used to marinate the lamb; give it a quick stir and pour all of the liquid into the bottom of the pan. Place in the preheated oven, and immediately turn temperature down to 300 degrees F (150 degrees C). Roast until internal temperature in the center of largest muscle reads 135 degrees F (57 degrees C) for medium doneness, about 3 hours. Internal temperature will rise up to 5 degrees while lamb rests, for a final temp of about 140 degrees F (60 degrees C). Roasting time will depend on size of lamb, so start to test with a thermometer after 2 hours, or roast with a probe thermometer inserted throughout. Remove lamb to a plate or cutting board and cover loosely with foil. Let rest at least 30 minutes before slicing. Meanwhile, transfer vegetables to a serving platter and keep warm. Pour pan jus into a large measuring cup. Wait for fat to rise to the surface; skim off fat and discard. Serve jus on sliced lamb. John Mitzewich Chef's Note: The rule of thumb for the amount of salt to use is 1 teaspoon kosher salt for every pound of lamb. I Made It Print Nutrition Facts (per serving) 1068 Calories 59g Fat 42g Carbs 91g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 1068 % Daily Value * Total Fat 59g 75% Saturated Fat 24g 119% Cholesterol 317mg 106% Sodium 1669mg 73% Total Carbohydrate 42g 15% Dietary Fiber 8g 28% Total Sugars 17g Protein 91g 183% Vitamin C 112mg 124% Calcium 153mg 12% Iron 9mg 48% Potassium 1870mg 40% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.