Grilled Mojo Lamb Steaks


This version of the signature marinade of Cuba pairs very well with lamb, keeping the steaks juicy when grilled.


Ingredients List:

  • 1/4 cup (60 mL) orange juice
  • 1/4 cup (60 mL) lime juice
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 2 tsp (10 mL) packed brown sugar
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 4 SunGold Bone-in Lamb Leg Steaks

Avocado Salsa:

  • 1 avocado, peeled, pitted and chopped
  • 2 tbsp (30 mL) finely chopped red onion
  • 1 tbsp (15 mL) lime juice
  • 1 tbsp (15 mL) chopped fresh cilantro
  • 1/4 tsp (1 mL) cumin
  • Pinch each salt and pepper

Preparation & Directions:

  • Whisk together orange juice, lime juice, cilantro, garlic, jalapeno, brown sugar, oregano, cumin, salt and pepper; pour over lamb in non-metallic container or in resealable plastic bag. Cover or seal; refrigerate lamb for at least 4 hours or up to 6 hours.
  • Preheat grill to medium-high heat; grease grate well. Grill steaks, turning once, for about 8 minutes for medium-rare or until desired doneness.
  • Avocado Salsa: Meanwhile, combine avocado, red onion, lime juice, cilantro, cumin, salt and pepper. Serve with steaks.

Tip:

  • Instead of the salsa, serve the lamb simply with avocado - with a squeeze of lime and chopped cilantro if desired.
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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes (+ 4 hours marinating time)

Serves: 4