Easter Leg of Lamb with Barbacoa Spices
A tender, juicy leg of lamb is slow roasted after marinating in a chile-citrus rub made with chili powder, ancho and chipotle chiles, Mexican oregano, cinnamon, garlic, orange, lemon, and lime. Served with Yukon gold potatoes, carrots, and red onion in a savory broth, this warmly spiced centerpiece is well suited to an Easter gathering or festive spring meal.
- Prep20 mins
- Cook3 hrs
- Serves8
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Easter Leg of Lamb with Barbacoa Spices, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 56 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 14 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 33
- Heart Health
- 74
- Metabolic
- 37
- Digestive
- 28
- Inflammatory
- 59
- Performance
- 53
- General Wellness
- 1
Place the 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 it all over with the knife, about 2 inches deep on both sides.
- 2
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 thoroughly.
- 3
Place the lamb in the bowl and turn it over several times to coat completely. Transfer it to the refrigerator and marinate, uncovered, for 24 to 48 hours, turning it at least once halfway through.
- 4
Preheat the oven to 475 degrees F (245 degrees C).
- 5
Remove the rack from a roasting pan and scatter the onions over the bottom. Place the rack back in the pan.
- 6
Combine potatoes, carrots, olive oil, minced garlic, and salt in a bowl and stir until evenly coated. Transfer the vegetables to the pan and space them evenly around the outside on top of the rack. Place the lamb, fat-side up, in the center of the rack. Pour chicken stock into the bowl used to marinate the lamb; give it a quick stir, then pour all the liquid into the bottom of the pan.
- 7
Place the pan in the preheated oven and immediately reduce the temperature to 300 degrees F (150 degrees C).
- 8
Roast until the internal temperature in the center of the largest muscle reaches 135 degrees F (57 degrees C) for medium doneness, about 3 hours. The internal temperature will rise by up to 5 degrees while the lamb rests, reaching a final temperature of about 140 degrees F (60 degrees C). Roasting time will depend on the size of the lamb, so start testing with a thermometer after 2 hours, or roast with a probe thermometer inserted throughout.
- 9
Transfer the lamb to a plate or cutting board and cover loosely with foil. Let it rest for at least 30 minutes before slicing.
- 10
Meanwhile, transfer the vegetables to a serving platter and keep warm. Pour the pan jus into a large measuring cup. Let the fat rise to the surface, then skim it off and discard it. Serve the jus over the sliced lamb.
- Calories 597.48 kcal High 30%
- Protein 78.2 g Good Source 156%
- Carbohydrate 31.67 g 12%
- Total Fat 19.25 g High 25%
- Saturated Fat 5.27 g High 26%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 232.58 mg High 78%
- Sodium 522.8 mg High 23%
- Dietary Fiber 4.64 g Moderate 17%
- Total Sugars 5.52 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 98.58 mg Low Source 8%
- Iron 7.15 mg Good Source 40%
- Potassium 1919.87 mg Good Source 41%
- Vitamin A 21.13 mcg Low Source 2%
- Vitamin C 43.39 mg Good Source 48%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Garlic 🧄
- Onions 🧅
About This Recipe
Easter Leg of Lamb with Barbacoa Spices is made with 24 ingredients and serves 8. It takes about 3 hrs 20 mins and is rated medium. Key ingredients include Ancho Chile Powder, Black Pepper, Carrot, and Chicken Broth. Each serving provides about 597.48 kcal, and is a good source of protein.
Recipe Questions
- What is Easter Leg of Lamb with Barbacoa Spices made of?
- The main ingredients are Ancho Chile Powder, Black Pepper, Carrot, Chicken Broth, Chili Powder. The full list of 24 is above.
- How long does it take to make Easter Leg of Lamb with Barbacoa Spices?
- About 3 hrs 20 mins in total: 20 mins to prepare and 3 hrs to cook.
- How many calories are in one serving?
- One serving provides about 597.48 kcal. The full nutrition breakdown is above.
- Is Easter Leg of Lamb with Barbacoa Spices easy to make?
- This recipe is rated medium, with 24 ingredients and 10 steps.
- Is Easter Leg of Lamb with Barbacoa Spices healthy?
- Easter Leg of Lamb with Barbacoa Spices has an easyChef Pro health score of 53/100. Per serving, it provides 597.48 calories and 78.2 g of protein, or 156% of the Daily Value. It is a good source of iron, potassium and vitamin C. Worth noting per serving: sodium at 522.8 mg (23% of the Daily Value) and saturated fat at 5.27 g (26% of the Daily Value). It contains Citrus, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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