Entree: Spain – La Rioja – Cordero Asado (Slow-roasted bone-in lamb seasoned simply with garlic, olive oil, and herbs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 30 min

Ingredients

- 1 bone-in leg of lamb, approx. 4 lb (1.8 kg), trimmed
- 4 cloves garlic, sliced
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh rosemary
- 1 tbsp (4 g) chopped fresh thyme
- 1 bay leaf
- 1 cup (240 ml) dry white wine or water
- 1 lb (450 g) small waxy potatoes, halved
- 2 tbsp (30 g) rendered lamb fat or unsalted butter (optional, for basting)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the lamb dry with paper towels and make several 1/2-inch (1 cm) deep slits all over the meat.
2. Tuck sliced garlic into the slits. Rub the lamb all over with olive oil, then season with sea salt, black pepper, chopped rosemary, and thyme.
3. Place the lamb on a rack in a roasting pan. Add the bay leaf and pour the white wine (or water) into the pan, not directly over the meat to preserve the herb rub.
4. Roast uncovered for about 1 hour 15 minutes to 1 hour 45 minutes (about 20–25 minutes per pound) until the internal temperature reaches 135–145°F (57–63°C) for medium-rare to medium, basting every 25–30 minutes with pan juices and optional lamb fat or butter.
5. After the first 30 minutes of roasting, scatter the halved potatoes around the lamb and turn them once during cooking so they roast in the lamb juices and wine.
6. When the lamb reaches desired doneness, remove from the oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes.
7. Carve the lamb into slices and serve with the roasted potatoes and pan juices spooned over top.