Grilled Butterfly Leg of Lamb with Cuban Mojo

Get ready to groove with this grilled butterfly leg of lamb with Cuban mojo sauce—it’s a flavor jam with a funky soul vibe.

Imagine the zesty beats of citrus and garlic dancing over tender, juicy lamb, marinated to perfection, and hitting the grill like a soulful melody from your favorite old school music artist. Just like those timeless tunes, this dish brings bold rhythms to the table, with the bright, bold flavors of Cuban mojo stealing the spotlight.

It’s a smooth, slow jam for your taste buds, turning any dinner into a soulful celebration. Let this lamb take you on a flavor journey that’ll have you coming back for an encore!

Beats and Eats (music to pair with leg of lamb)

David Ruffin’s song “Slow Dance” pairs perfectly with grilled leg of lamb with Cuban mojo because both are all about smooth, soulful indulgence. Just like Ruffin’s silky vocals and mellow rhythms set the mood for an unforgettable, laid-back evening, the rich, tender lamb marinated in citrusy, garlicky Cuban mojo brings a flavorful, slow-cooked vibe to the table.

The bold yet balanced flavors of the marinade play with the lamb’s natural richness, creating a dish that’s both vibrant and comforting—much like the groove of “Slow Dance,” which invites you to savor the moment, bite by bite. For the best experience, enjoy the lamb cooked to medium rare.

Understanding Butterflied Lamb

Butterflied lamb is a culinary gem that transforms a traditional leg of lamb into a versatile, easy-to-cook masterpiece. By removing the bone and laying the meat flat, you get a “butterflied leg” that cooks more evenly and quickly.

This boneless leg is perfect for soaking up marinades, ensuring every bite is packed with flavor. Whether you’re grilling, roasting, or pan-frying, a butterflied lamb leg offers a tender, juicy result that’s hard to beat. Plus, its flat shape makes it a breeze to handle on the grill or in the oven, making your cooking experience as enjoyable as the meal itself.

What Is Cuban Mojo

Cuban mojo is a flavorful marinade and sauce used in Cuban cuisine, known for its bright, tangy, and garlicky flavors. The key ingredients typically include sour orange juice (or a mix of orange and lime juices), plenty of fresh garlic, olive oil, oregano, and sometimes cumin. The combination of citrus and garlic gives mojo its signature zesty and savory profile. For an extra kick, crushed red pepper flakes can be added to the mojo.

Mojo is often used to marinate meats like pork, chicken, or lamb, adding a fresh, vibrant flavor to grilled or roasted dishes. It can also be drizzled over vegetables, used as a dipping sauce for tostones (fried plantains), or mixed into rice and beans. Its versatility and bold flavors make it a staple in Cuban cooking.

Mojo pairs well with lamb because those bright, citrusy flavors and strong garlic notes help balance and enhance the rich, earthy taste of the meat. Lamb has a naturally bold and slightly gamey flavor, and the acidity from the citrus in mojo (typically sour orange or lime) cuts through the fattiness of the lamb, adding freshness and lightness to each bite.

Ingredients Needed To Make Grilled Lamb

• Boneless Leg of Lamb - butterfly leg of lamb sounds like a lot of work, but generally a boneless lamb leg will be pre-butterflied.
• Extra Virgin Olive Oil
• Garlic Cloves
• Fresh Oregano
• Orange Juice
• Lime Juice
• Sea or Kosher Salt
• Cumin
• Lemon Zest

Essential Ingredients and Equipment

To create a mouth-watering butterflied lamb dish, you’ll need a few key ingredients and tools. Here’s your go-to list:

• 1-2 Butterflied Lamb Legs: Depending on your serving size, these boneless lamb legs are the star of the show.
• Olive Oil: Adds richness and helps the marinade penetrate the meat.
• Kosher Salt: Enhances the natural flavors of the lamb.
• Fresh Herbs: Think rosemary, thyme, or oregano to add aromatic depth.
• Lemon Juice: Provides a zesty kick that balances the lamb’s richness.
• Garlic: Infuses the meat with a robust, savory flavor.
• Meat Thermometer: Ensures your lamb reaches the perfect medium rare.
• Food Processor (Optional): Makes blending marinades a breeze.
• Grill or Oven: Essential for cooking your butterflied lamb to perfection.

With these ingredients and tools at your disposal, you’re all set to create a lamb dish that’s bursting with flavor.

How To Grill Butterflied Lamb Leg

Make Marinade

Place marinade ingredients in a blender and pulse until mix is roughly blended.

Alternatively and preferred - make a paste with the garlic, salt, and oregano by grinding using a mortar and pestle.

Place paste in a bowl. Add the lime and orange juices plus the ground cumin and mix well.

Place lamb in a large ziplock bag. Add the marinade. Remove as much air out of the bag as possible then seal and refrigerate 4 hours or preferably overnight.

Grill Lamb

Pre-heat grill for direct cooking over high heat.

Remove lamb from the refrigerator. Remove lamb from the marinade mixture and allow to reach room temperature. Pat dry the lamb.

Place the lamb directly over the heat and grill 6-10 minutes per side (lid closed) depending on temperature and thickness of the lamb. Allow for more cooking time the thicker the lamb. I like medium rare for this which is an internal temperature of about 130 degrees F if you're using a meat thermometer which I recommend.

Remove from the grill. Cover lightly with aluminum foil and allow to cool for five minutes or so. I serve this with the reserved marinade that I reduce in a saucepan. Alternatively you can add a little lemon zest or lemon juice crushed red pepper flakes.

What To Serve with Lamb

Grilled lamb seasoned with Cuban mojo pairs nicely with a mix sides that complement its bold, citrusy flavors. Check these out:

1. Cuban Black Beans** and Rice** – A classic pairing that adds a hearty, savory element to the meal.
2. Tostones (Fried Plantains) – Crispy, fried plantains bring a crunchy, sweet contrast to the rich lamb.
3. Yuca with Garlic Sauce – Boiled or fried yuca drizzled with garlic sauce provides a starchy, satisfying side.
4. Crisp Green Salad with Citrus Vinaigrette – A fresh salad with a tangy dressing cuts through the richness of the lamb.
5. Grilled Corn on the Cob – Charred corn with a sprinkle of paprika or lime zest pairs well with the smoky, grilled lamb.
6. Avocado Salad – A simple salad with fresh avocado and a simple lime vinaigrette.

For any leftover lamb, consider making lamb sandwiches or adding it to a hearty stew.

Considerations and Tips

Here are key considerations and tips for making grilled butterflied leg of lamb seasoned with Cuban mojo:

• Marinating with the Mojo Mix: Ensure the lamb is well-coated with the mojo mix. For better penetration of the marinade into the meat, add a bit of olive oil to the mix.

Butterflying the Leg of Lamb

• Even thickness: Make sure the boneless leg of lamb is evenly butterflied to ensure uniform cooking. The goal is to have a relatively flat piece of meat for quick grilling.
• Trim excess fat: Trim any excess fat to avoid flare-ups on the grill and to keep the flavors balanced.

Marinating with the Mojo Mix

• Time is key: Marinate the lamb for at least 4 hours, preferably overnight, to allow the citrus and garlic in the mojo to fully infuse the meat with flavor.
• Citrus balance: Cuban mojo is heavy on citrus (typically orange and lime). Don’t overdo the lime as it could make the meat too tart—balance it with the sweetness of orange juice.
• Garlic and herbs: Use plenty of fresh garlic and the oregano to deepen the flavor of the mojo and complement the lamb’s natural richness.
  • Incorporate fresh herbs to enhance the flavor of the marinade.

Grilling Techniques

• Preheat the grill: Ensure your grill is preheated to medium-high heat to achieve a good sear on the grilled lamb.
• Indirect vs. direct heat: Start by searing the lamb over direct heat to get a nice crust, then move it to indirect heat to cook through without burning the exterior.
• Monitor internal temperature: Use a meat thermometer for best results. Cook until the internal temperature reaches about 130–135°F (54–57°C) for medium-rare, or 140°F (60°C) for medium. Lamb can dry out if overcooked, so watch it carefully.

Rest the Meat

• Rest before slicing: After grilling, allow the lamb to rest for at least 5 minutes but preferably longer - 10–15 minutes. This helps the juices redistribute, making the lamb more tender and juicy when sliced. Roast lamb also benefits from resting before slicing.

Serving

• Slice against the grain: Slice the butterflied leg of lamb against the grain to ensure the moist tender bites.
• Extra sauce: Consider serving some extra mojo sauce on the side for dipping, as it will amplify the bright, zesty flavors of the dish.

Storing

• Cool it down: Allow the leftover boneless lamb leg to cool to room temperature before storing. Don’t leave it out for more than two hours to avoid bacteria growth.
• Wrap tightly: Wrap the lamb in aluminum foil or plastic wrap to maintain its moisture and prevent it from drying out.
• Use an airtight container: Alternatively, place the wrapped lamb in an airtight container to keep it sealed and protected from air and odors in the refrigerator.
• Refrigeration: Store the lamb in the refrigerator for up to 3-4 days.

Alternate Cooking Methods

Grilling is the preferred way to make this lamb dih but if you have other plans or just simply don't have a grill, then no problem. It's an easy dish that can be made a few different ways.

Oven Roasted Butterflied Leg

• Roasting at high heat: Preheat your oven to 425°F (220°C). Lay the butterflied lamb flat on a roasting pan and roast lamb for about 20-30 minutes, depending on the size, until the internal temperature reaches 130-135°F for medium-rare.
• Broiling: If you want a grilled-like effect, broil the lamb for 5-7 minutes per side to develop a crust while still cooking the interior evenly.

Pan-Seared and Oven-Finished

• Stovetop sear: Heat a cast-iron skillet over high heat with a bit of oil. Sear the butterflied lamb for 2-3 minutes on each side to create a good crust, similar to how you would prepare grilled lamb.
• Finish in the oven: After searing, transfer the lamb to an oven preheated to 375°F (190°C) and cook for an additional 10-15 minutes until it reaches your desired doneness.

Sous Vide

• Sous vide precision: Seal the butterflied lamb leg in a vacuum-sealed bag with the Cuban mojo marinade. Cook in a sous vide water bath at 130°F (54°C) for 1-2 hours.
• Searing after sous vide: Once cooked, quickly sear the lamb on a hot pan or under the broiler to develop a flavorful crust.

Slow Cooker

• Low and slow: Though lamb is best enjoyed with a bit of char, a slow cooker is a great way to infuse flavors and get tender results. Place the butterflied lamb leg in the slow cooker with the mojo marinade and cook on low for 4-6 hours. Finish by broiling or searing to crisp the outside.

Stovetop Grilling (Grill Pan)

• Indoor grilling: Use a cast-iron grill pan over medium-high heat to mimic outdoor grilling. For a delicious grilled butterflied leg, sear the lamb for 5-7 minutes per side, or until you achieve the desired doneness.
• Covered cooking: Cover the pan with a lid or foil to help the lamb cook through more evenly and retain moisture.

Can I Use Mojo For Other Dishes

Cuban mojo marinade is a versatile, zesty sauce made with citrus, garlic, and herbs, and it works wonderfully with a variety of dishes. Here are some delicious options where you can use mojo marinade:

Pork

• Pork shoulder (Lechón Asado): Traditionally used with slow-roasted pork, mojo adds a citrusy, garlicky punch to tender roasted pork.
• Pork chops: Marinate and grill or pan-sear pork chops for a quick and flavorful meal.

Chicken

• Grilled chicken: Mojo is excellent for marinating grilled or roasted chicken, adding brightness and moisture.
• Chicken thighs: Marinate bone-in or boneless chicken thighs for extra flavor, then bake or grill.

Seafood

• Grilled shrimp: Toss shrimp in mojo before grilling for a citrusy, garlicky seafood dish.
• Fish fillets: Marinate white fish like snapper, mahi-mahi, or cod in mojo, then grill or bake for a fresh, vibrant taste.

Beef

• Skirt steak: Use mojo to marinate skirt or flank steak before grilling or pan-searing for a flavorful twist on a steak dinner.
• beef kabobs: Marinate beef cubes for kabobs before grilling to add a tangy, garlicky flavor.

Vegetables

• Grilled vegetables: Mojo makes a great marinade or finishing sauce for grilled vegetables yuca and eggplant.
• Roasted potatoes: Toss potatoes in mojo before roasting for a garlicky, citrus-infused side dish.

Salads

• Mojo vinaigrette: Use mojo as a salad dressing over mixed greens, avocado, and tomatoes for a light, citrusy salad.
• Potato salad: Toss cooked potatoes in mojo sauce for a Cuban-inspired twist on potato salad.

Tostones

• Fried plantains: Use mojo as a dipping sauce for crispy tostones (fried plantains) to complement their starchy texture with bright flavors.

Mojo can be used as a marinade, a dressing, or even a dipping sauce, adding a refreshing, garlicky kick to a wide range of dishes.

Lamb Recipe Variations and Ideas

Butterflied lamb is incredibly versatile, allowing you to experiment with different flavors and cooking methods. Here are some delicious lamb recipe variations to try:

• Grilled Butterflied Lamb with Lemon and Herbs: Marinate the lamb in a blend of olive oil, lemon juice, garlic, and fresh herbs. Grill until you achieve a succulent, medium rare finish.
• Roasted Butterflied Lamb with Rosemary and Garlic: Season the lamb with kosher salt, rosemary, and garlic. Roast in the oven until the internal temperature hits that perfect medium rare.
• Pan-Seared Butterflied Lamb with Crushed Red Pepper Flakes: Sear the lamb in a hot skillet with olive oil and crushed red pepper flakes. Finish with a squeeze of lemon juice for a spicy, tangy twist.

Make This Recipe

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