Spain Cordero Asado (Roast Lamb)
Roast lamb, called cordero asado or lechazo, is common throughout Spain but is most popular in the northern provinces. Lamb is generally cooked with garlic, herbs, potatoes, and white wine, and is normally served with red wine. It is often prepared for family gatherings and special occasions that do not involve very large groups of people.
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lamb shoulders
- Olive oil, as needed
- Salt, to taste
- Ground black pepper, to taste
- 4 garlic cloves
- 3 sprigs rosemary
- 2 lbs (1 kg) potatoes, sliced
- 14 oz (420 ml) white wine
- 2 onions, sliced
Directions
- Preheat oven to 350°F (175°C) and lightly oil a roasting pan.
- Rub meat with olive oil and sprinkle with salt and pepper.
- Place in roasting pan with garlic and 2 sprigs rosemary.
- Bake for 50 minutes, turning after 20 minutes.
- Meanwhile, boil potatoes until nearly cooked through.
- Drain.
- Add potatoes to baking pan with additional olive oil and salt to taste and add remaining rosemary.
- Bake 30 minutes, until exterior of meat is crisp.
- Add wine, onions, and add a little more oil.
- Return to oven and bake until all vegetables are soft and meat is cooked to desired doneness.
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