Entree: Spain – Madrid & Castile – Cordero Asado (Traditional Spanish roast lamb flavored with garlic, rosemary, and olive oil)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 20 min

Total 55 min

Ingredients

- 1 bone-in leg of lamb, approx. 4.5 lb (2.0 kg)
- 6 cloves garlic, minced (approx. 18 g)
- 2 tbsp (30 ml) chopped fresh rosemary
- 1 tbsp (15 ml) chopped fresh thyme
- 2 tsp (10 g) sea salt
- 1 tsp (5 g) freshly ground black pepper
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken stock (or water)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika (optional, for color)
- 2 tbsp (30 ml) fresh lemon juice
- 2 lb (900 g) small potatoes, halved or quartered
- 2 tbsp (30 ml) olive oil for potatoes
- Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Pat the leg of lamb dry with paper towels.
2. In a small bowl combine minced garlic, rosemary, thyme, salt, pepper, 3 tbsp (45 ml) olive oil, lemon juice, and smoked paprika. Rub this mixture all over the lamb, working it into small incisions in the meat.
3. Place the lamb on a rack in a roasting pan. Arrange the potatoes around the lamb and toss them with 2 tbsp (30 ml) olive oil and a pinch of salt.
4. Roast at 425°F (220°C) for 20 minutes to develop a crust, then reduce oven temperature to 325°F (165°C).
5. Pour the white wine and chicken stock into the bottom of the roasting pan and add bay leaves. Baste the lamb and potatoes with pan juices.
6. Continue roasting at 325°F (165°C) for about 1 hour 15 minutes to 1 hour 30 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reaches 135–140°F (57–60°C) for medium-rare, or 150°F (65°C) for medium. Baste occasionally with pan juices.
7. Remove the lamb from the oven and tent loosely with foil. Let rest for 15–20 minutes to allow juices to redistribute; the internal temperature will rise slightly.
8. Meanwhile, transfer the roasting pan to the stovetop over medium heat. Skim excess fat, then simmer pan juices for 3–5 minutes to concentrate flavors. Adjust seasoning with salt and pepper.
9. Carve the lamb against the grain into slices. Serve with roasted potatoes and spooned pan juices. Garnish with chopped fresh parsley if desired.