Cordero Asado (Spanish-Style Roast Lamb with Garlic and Rosemary)
Why this recipe works
- Aromatic roasting juices: Garlic, rosemary, lemon and white wine flavour the lamb as it roasts, creating pan juices that double as a simple sauce.
- High heat, then gentle roasting: Starting hot encourages browning before the oven is reduced, helping the lamb finish tender rather than harshly cooked.
- Classic roast character: Bone-in lamb gives the dish a rich, savoury depth and makes it well suited to carving and serving family-style.
Get the most out of this recipe
Ingredient notes
- Choose bone-in lamb: A bone-in leg gives the roast structure, flavour and a more traditional carving presentation.
- Use fresh rosemary if possible: Fresh rosemary releases a cleaner, more fragrant aroma during roasting than dried rosemary.
- Balance the lemon: The lemon should brighten the lamb rather than dominate it; taste the pan juices before serving and adjust the seasoning if needed.
Timing notes
- Rest before carving: Letting the lamb rest for 10 minutes helps the juices settle, making the meat easier to carve cleanly.
- Serve after carving: Carve the lamb shortly before serving and spoon over the hot pan juices so the slices stay moist.
Common mistakes
- Letting the pan dry out: If the roasting pan looks dry, add a splash more wine so the juices do not scorch and the lamb has enough moisture for basting.
- Carving too soon: Cutting into the lamb straight from the oven can make the juices run out onto the board rather than stay in the meat.
- Forgetting to lower the oven: The initial high heat is only for browning; reducing to 170°C (340°F) is what allows the lamb to roast through more gently.
Make-ahead tips
- Prepare the aromatics early: The garlic, rosemary and lemon paste can be mixed ahead so the lamb is quick to season before roasting.
- Reheat with juices: Warm leftovers covered in a 180°C (355°F) oven with a little pan juice to help keep the lamb moist.
- Freeze sliced lamb: Freeze cooked slices with some roasting juices, then thaw and reheat gently for the best texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the lamb dry and set it in a roasting pan.
- Peel the garlic. Strip the rosemary leaves from 2 sprigs and finely chop them; keep the remaining sprigs whole.
- Finely grate the lemon zest, then squeeze the juice. Stir the zest and juice with the olive oil, salt, pepper, chopped rosemary and 4 garlic cloves to make a paste.
- Using the tip of a knife, make small slits all over the lamb and push in the remaining garlic cloves. Rub the rosemary and lemon paste all over the lamb, including the underside as best you can.
- Pour the dry white wine into the roasting pan and tuck in the whole rosemary sprigs. Roast for 20 minutes to start browning the surface.
- Reduce the oven to 170°C (340°F) and roast for 75 minutes, basting once or twice with the pan juices. If the pan looks dry at any point, add a splash more wine from the pan to keep the juices flowing.
- Transfer the lamb to a board and rest for 10 minutes. Spoon off any excess fat from the roasting pan, then stir the juices well and carve the lamb.
- Serve the lamb with the roasting juices spooned over the meat. Add any rosemary sprigs from the pan to the platter for aroma, if you like.
Recipe notes
Tips
- For the most tender result, roast until the meat pulls away easily from the bone; if it still feels tight, give it another 10 to 15 minutes at 170°C (340°F).
- If you prefer a deeper crust, keep the lamb uncovered throughout and baste only once so the surface stays dry enough to brown.
- Food safety: if serving anyone who is pregnant, elderly, or immunocompromised, cook lamb until well done and piping hot throughout.
Substitutions
- Replace Fresh rosemary with fresh thyme for a softer, more floral herb note.
- Replace Dry White Wine with dry sherry for a richer, nuttier roasting juice.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container with a little of the pan juice. Reheat covered in a 180°C (355°F) oven until piping hot, or slice cold for sandwiches; freeze sliced lamb with juices for best moisture.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 5min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
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