Roast leg of lamb, Creole style (Pernil al horno a la Criolla) from The Complete Book of Caribbean Cooking (page 162) by Elisabeth Lambert Ortiz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Rubbed lamb must be refrigerated 24 hours. Can substitute chicken stock for lamb stock.

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