Cuban Mojo Citrus Lamb Chop Marinade

Name: Cuban Mojo Citrus Lamb Chop Marinade
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: ½ cup (120 ml) fresh lime juice, freshly squeezed; ½ cup (120 ml) sour orange juice (naranja agria), freshly squeezed; ¼ cup (60 ml) extra-virgin olive oil; 6 cloves (30 g) garlic cloves, minced; 1½ teaspoon (3 g) ground cumin; 1 tablespoon (3 g) dried oregano; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 2 pounds (900 g) lamb chops, about ¾ to 1 inch (2 to 2.5 cm) thick

From the MyKitchenBank Kitchen

A vibrant, citrus-forward wet marinade inspired by Cuban mojo, combining the bright tartness of lime and sour orange with garlic, cumin, and oregano. This marinade infuses lamb chops with complex, savory-aromatic flavors that complement the meat's richness while tenderizing it slightly. Perfect for grilling or pan-searing.

Prep: 10 min
Cook: —
Wait: 2 hr
Total: 2 hr 10 min
Makes: About 1 cup (240 ml) marinade, enough for 2 to 2.5 pounds (900 g to 1.1 kg) lamb chops

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Steps

Before you start

Use fresh citrus for the best flavor—bottled juice will be noticeably flat.
Measure out all ingredients before you begin.
Choose lamb chops about ¾ to 1 inch (2 to 2.5 cm) thick so they marinate evenly.

1
Combine citrus and oil
- In a small bowl or measuring cup, whisk together the lime juice, sour orange juice, and olive oil until emulsified.
- The mixture should look slightly cloudy rather than fully separated.
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Ready when: mixture is emulsified and cloudy
Tip: Whisk briskly to help the oil and citrus combine; this creates a more balanced marinade.
2
Add aromatics and spices
- Add the minced garlic, cumin, oregano, salt, and black pepper to the citrus mixture.
- Stir well to combine and ensure the spices are evenly distributed.
- There should be no visible clumps of herbs or spices.
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Ready when: spices and garlic are evenly distributed throughout the liquid
Tip: Taste the marinade with a clean spoon; it should be boldly flavored with garlic, citrus, and a slight earthiness from the cumin. Adjust seasoning if needed.
3
Marinate the lamb chops
- Pat the lamb chops dry with paper towels.
- Place them in a large zip-lock bag or shallow container and pour the marinade over them, turning to coat all sides evenly.
- Seal the bag or cover the container, then refrigerate for 2 to 4 hours (minimum 2 hours for best flavor, up to 4 hours to avoid the meat becoming mushy from the acid).
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Ready when: chops are fully submerged and evenly colored by the marinade
Tip: Turn the bag or stir the chops halfway through marinating to ensure even coverage. Do not marinate longer than 4 hours, as the citric acid can make the exterior mushy.
4
Cook the lamb chopsOven 450°F / 230°C
- Remove the lamb chops from the refrigerator 15 minutes before cooking to bring them to room temperature.
- Remove them from the marinade, allowing excess marinade to drip off (discard the used marinade).
- Cook the chops on a hot grill (450°F/230°C), grill pan, or cast-iron skillet over medium-high heat for 3 to 4 minutes per side for medium-rare (internal temperature of 130°F/54°C), or adjust cooking time for your desired doneness.
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Ready when: chops reach your target internal temperature; a meat thermometer should read 130°F (54°C) for medium-rare
Tip: Do not move the chops immediately after placing them on the heat; let them develop a crust for better flavor. Use a meat thermometer to avoid overcooking, which makes lamb tough and dry.

Good to know

Tips

Sour orange (naranja agria) is the traditional citrus for Cuban mojo and has a unique sharp-bitter profile that regular orange juice cannot replicate. Look for it in Hispanic markets or specialty stores; it is worth seeking out for the most authentic flavor.
Never reuse marinade that has been in contact with raw lamb. Always discard it after removing the meat.
For extra depth, add 1 teaspoon of ground coriander or ¼ teaspoon of ground cloves to the spice mixture—these are common in some regional variations of mojo.
Serve the cooked lamb chops with a squeeze of fresh lime juice and a sprinkle of coarse sea salt just before eating to brighten the flavors.

Make ahead

Prepare the marinade up to 2 days ahead; store it in a covered container in the refrigerator. Marinate the lamb chops up to 4 hours in advance, but not longer, or the citric acid will over-tenderize the exterior.

Storage & reheating

The prepared (unused) marinade keeps in a covered container in the refrigerator for up to 1 week. Cooked lamb chops are best enjoyed fresh, but leftover cooked chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F/150°C) for 8 to 10 minutes to avoid drying out. Do not freeze cooked lamb chops, as the texture becomes unpleasant upon thawing.

Substitutions

sour orange juice (naranja agria) → additional lime juice plus 1 tablespoon of white vinegar per ½ cup (120 ml) of juice. Sour orange (naranja agria) is traditional but harder to find outside Latin American markets. This combination approximates the unique tangy-bitter flavor, though the result will be slightly sharper.
dried oregano → fresh oregano, chopped. Use 1 tablespoon (3 g) of fresh oregano for more delicate, less concentrated flavor. Add it just before marinating the chops to preserve its bright taste.
extra-virgin olive oil → avocado oil or vegetable oil. Use if you prefer a milder oil flavor or do not have extra-virgin olive oil available. The marinade will be slightly less rich.
lamb chops → pork chops (1 inch / 2.5 cm thick) or chicken breasts. Both work well with this marinade. Reduce pork marinating time to 1 to 2 hours and chicken to 30 minutes to 1 hour to avoid over-tenderizing.