Cordero Asado (Roast Lamb with Garlic and White Wine)
The Quirky Foodster Team
Ingredients
- Leg of lamb, about 2 kg — 1
- Garlic cloves, sliced — 6
- Rosemary — 2 sprigs
- White wine — 150 ml (2/3 cup)
- Water — 100 ml (1/2 cup)
- Olive oil — 60 ml (1/4 cup)
- Salt and pepper — to taste
- Bay leaves — 2
Method
- Preheat oven to 220°C (425°F).
- Using a small knife, make slits all over the lamb and insert slivers of garlic into each.
- Rub the leg all over with olive oil, salt, and pepper, and place in a roasting tray with rosemary and bay leaves.
- Roast at high heat for 20 minutes to brown the exterior.
- Reduce oven to 160°C (325°F), pour in white wine and water, and continue roasting, basting occasionally, for
- 1.5-1.75 hours until tender.
- Rest the lamb 15 minutes before carving.
- Strain the pan juices and serve alongside as a light sauce.
Introduction: Roast lamb is a centrepiece of Spanish Christmas and special occasion tables, especially in Castile, where wood-fired ovens have long turned out lamb with impossibly tender meat and crisp skin.
Cultural Background: Roast lamb is a centrepiece of Spanish Christmas and special occasion tables, especially in Castile, where wood-fired ovens have long turned out lamb with impossibly tender meat and crisp skin. Simple seasoning lets the quality of the meat shine.
Tips: Basting periodically keeps the meat moist through the long roast. A meat thermometer reading of 63-68°C (145-155°F) ensures a tender, rosy result.
Variations: Suckling lamb (lechazo) is a prized regional variant, roasted whole for an especially tender result.
Nutrition: Approx. 480 kcal, 42g protein, 3g carbohydrate, 32g fat per serving. 49 Spain — World Cookbook Project Full Recipes
FAQs:
Q: What sides pair well?
A: Roast potatoes, patatas a lo pobre, or a simple green salad are traditional accompaniments.
Q: Can this be made with a shoulder instead of leg?
A: Yes, shoulder is fattier and benefits from a longer, slower roast.
- Leg of lamb, about 2 kg — 1
- Garlic cloves, sliced — 6
- Rosemary — 2 sprigs
- White wine — 150 ml (2/3 cup)
- Water — 100 ml (1/2 cup)
- Olive oil — 60 ml (1/4 cup)
- Salt and pepper — to taste
- Bay leaves — 2
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