Cordero Asado (Traditional Spanish Roast Lamb)

Oven-roasted leg of lamb, seasoned with garlic, rosemary, and olive oil, a traditional Spanish dinner favorite.

Ingredients (Serves 4–6)

• 1.5–2 kg leg or shoulder of lamb

• 4–5 garlic cloves, minced

• 3 tbsp extra virgin olive oil

• 1 tsp smoked paprika (optional)

• 1–2 sprigs fresh rosemary or thyme

• Salt and freshly ground black pepper

• 100 ml white wine or water

Preparation

1. Prepare the lamb:

   • Preheat oven to 180°C (350°F).

   • Pat lamb dry and make small incisions to insert garlic slivers.

   • Rub lamb with olive oil, minced garlic, herbs, paprika, salt, and pepper.

2. Roast the lamb:

   • Place lamb in a roasting pan and pour wine or water into the pan to keep meat moist.

   • Roast for 1.5–2 hours (depending on size), basting occasionally with pan juices.

3. Check doneness:

   • Roast until lamb is golden brown outside and cooked to desired doneness inside.

   • Use a meat thermometer: 60°C (140°F) for medium-rare, 70°C (160°F) for medium.

4. Rest the meat:

   • Remove from oven and let rest 10–15 minutes before carving.

5. Serve:

   • Slice lamb and serve with pan juices.

Serving Suggestions

• Serve with roasted potatoes, vegetables, or a fresh salad.

• Pair with full-bodied red wine such as Rioja or Ribera del Duero.

• Ideal for holiday meals, Sunday lunch, or festive occasions.

Cooking Tips

• Insert garlic into small slits in the lamb for maximum flavor.

• Baste regularly to keep meat juicy and flavorful.

• Resting the meat before slicing ensures tenderness.