I fell in love with Chef, Jon Favreau’s indy movie from 2014. The soundtrack is completely kick ass, and the visuals are food porn. It’s just one of those feel good movies that grabs you in the feels and doesn’t let go. So I bought the soundtrack, and there’s recipes for some of the signature dishes in the show inside the jacket. So we decided to have burrito bowls one night not long after I’d gotten into the movie, and was just hanging for some Cuban food, so of course I volunteered to prep the meat. This is the mojo I came up inspired by the recipe in the CD jacket. That’s lamb back strap in the mojo, and it was delicious!


Makes ~300 mL marinade

Ingredients

Juice of 1 lime, 1 lemon, and 1 orange
Citrus peel from the lime, lemon and orange
1 tsp salt
1 tsp peppercorns
1 tsp cumin
handful of mint leaves
handful of basil leaves
handful of fresh oregano
4 garlic cloves
1/2 cup olive oil

Preparation

  1. Peel the lime, lemon & orange and then juice them.
  2. Separate leaves from stalks of the mint and basil.
  3. Add all the ingredients to a blender, and blend until smooth.
  4. Pour over the meat, ensuring it’s rubbed into all surfaces. Marinade for at least 4 hours.
marinated-mojo-lamb.jpg
Mojo marinated lamb backstrap burrito bowl
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