Cordero Asado (Spanish Roast Lamb)
Cordero Asado, or Spanish Roast Lamb, is a traditional and elegant dish that holds a special place in Spanish cuisine, especially in regions like Castilla y León. Known for its simplicity and rich flavor, this dish highlights the natural taste of lamb, enhanced with garlic, olive oil, and aromatic herbs.
Unlike heavily spiced dishes, Cordero Asado relies on slow roasting to achieve tender, juicy meat with a beautifully crisp golden crust. It is often prepared during festive occasions, family gatherings, and Sunday meals, making it a symbol of celebration and comfort.
The key to this dish lies in using good-quality lamb and allowing it to cook slowly, so the flavors develop naturally. Paired with roasted potatoes or fresh bread, it’s a meal that feels both rustic and luxurious.
Ingredients
1 kg lamb (leg or shoulder, bone-in preferred)
4–5 cloves garlic (crushed)
3 tbsp olive oil
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (optional)
Salt and pepper to taste
½ cup water or white wine
3–4 medium potatoes (cut into chunks)
How to Make Cordero Asado
Step 1: Prepare the lamb
Preheat your oven to 180°C (350°F). Pat the lamb dry with paper towels. Season generously with salt and pepper.
Step 2: Marinate
Rub the lamb with crushed garlic, olive oil, rosemary, and thyme. Let it marinate for at least 30 minutes (or longer for deeper flavor).
Step 3: Prepare the roasting tray
Place the potato chunks in a roasting tray. Add a little salt and drizzle with olive oil. Place the lamb on top.
Step 4: Add liquid
Pour water or white wine into the tray. This helps keep the meat moist during roasting.
Step 5: Roast slowly
Roast in the oven for about 1.5 to 2 hours, depending on the size of the lamb. Baste occasionally with the juices from the tray.
Step 6: Crisp the exterior
Increase the oven temperature to 220°C for the last 10–15 minutes to achieve a crispy golden crust.
Step 7: Rest and serve
Remove from the oven and let the lamb rest for 10 minutes before carving. Serve with roasted potatoes and pan juices.
Chef’s Note
Bone-in lamb provides more flavor and juiciness.
Slow roasting is key—avoid rushing the process.
Basting the lamb helps keep it moist and enhances flavor.
You can add garlic cloves and herbs to the tray for extra aroma.
For extra tenderness, cover the lamb loosely with foil during the first half of cooking.
Nutritional Information (Approx. per serving)
Calories: 450–550 kcal
Protein: 30–35g
Carbohydrates: 15–20g
Fat: 30–35g
Fiber: 2–3g
Sodium: 500–700mg
Note: Values may vary based on ingredients and portion sizes.
FAQs
- Can I use boneless lamb?
Yes, but bone-in lamb is more flavorful and juicy.
- How do I know when the lamb is cooked?
The internal temperature should reach about 70–75°C for well-done, or slightly less for medium.
- Can I marinate the lamb overnight?
Yes, marinating overnight enhances the flavor even more.
- What can I serve with Cordero Asado?
Roasted potatoes, vegetables, salad, or crusty bread pair perfectly.
- Can I store leftovers?
Yes, refrigerate for up to 2–3 days and reheat gently before serving.
Cordero Asado is a timeless Spanish dish that proves simplicity can be incredibly delicious. With its tender meat, crispy exterior, and rich aroma, it’s a perfect centerpiece for any special meal or family gathering.
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