Cordero Asado

Cordero Asado (Spanish Roast Lamb)

A classic Spanish roast lamb, marinated with garlic, lemon, thyme and rosemary, then roasted until the skin is crisp and the meat is tender and juicy.

Prep

25 min

Cook

110 min

Total

135 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •2 kg (4½ lb) lamb shoulder, bone-in, leg also works; bone-in gives best flavor
• •120 ml (½ cup) extra-virgin olive oil
• •10 g (about 8 cloves) garlic, peeled and finely chopped
• •1 whole lemon, zest and juice
• •4 g (1 tbsp) fresh thyme leaves, or 1 tsp dried
• •3 g (1 tbsp) fresh rosemary leaves, finely chopped
• •15 g (1 tbsp) smoked paprika, pimentón, sweet or hot
• •5 g (1 tsp) fine sea salt
• •2 g (½ tsp) freshly ground black pepper
• •250 ml (1 cup) dry white wine, or water
• •1 whole head of garlic, cut crosswise in half, for the pan
• •1 whole onion, thickly sliced, for the pan

Steps

1. 1 In a small bowl, combine the olive oil, chopped garlic, lemon zest, lemon juice, thyme, rosemary, smoked paprika, salt and pepper. Rub this marinade all over the lamb, working it into any slits. Cover and let marinate at room temperature for 30 minutes, or refrigerate up to 12 hours; bring back to room temperature before roasting.
2. 2 Preheat the oven to 200°C (400°F). Scatter the sliced onion and halved garlic head in a roasting pan and set the lamb on top. Pour the white wine (or water) into the pan.
3. 3 Roast uncovered for 20 minutes at 200°C (400°F) to brown the surface, then reduce the oven to 170°C (340°F) and continue roasting, basting every 20 minutes with the pan juices, until the internal temperature reaches 70°C (158°F) for medium in the thickest part of the meat, about 90 minutes total depending on size.
4. 4 If the lamb browns too quickly, tent loosely with foil. The juices should run clear or read at least 63°C (145°F) when tested away from the bone (recommended Spanish-style serving is closer to 70°C / 158°F for shoulder, which is well-done and tender).
5. 5 Transfer the lamb to a board, cover loosely with foil, and rest for 15 minutes before carving. Strain the pan juices, squeeze the roasted garlic from its skins, and stir into the juices to make a quick sauce.
6. 6 Carve the lamb between the bones and serve with the pan sauce, roasted potatoes or crusty bread. Doneness cue: meat should pull easily from the bone and feel tender when pierced with a skewer.