Spanish cuisine · Meat & Kebab

Cordero Asado

Slow-roasted leg of lamb Castilian style – nothing but salt, water and time.

Ingredients · for 6 servings

• 1 leg of lamb (approx. 2 kg)
• 4 garlic cloves
• 2 sprigs thyme
• 100 ml white wine
• 200 ml water
• 3 tbsp olive oil
• Salt

Instructions

1. Rinse the leg of lamb, pat very dry and salt thoroughly all over.
2. Rub with olive oil and place in a roasting dish with the crushed garlic cloves and water.
3. Roast at 160 °C for about 2 hrs, basting with the pan juices every 30 min.
4. Baste with white wine, raise the temperature to 200 °C and roast crispy for another 20 min.
5. Add the thyme in the last 20 min.
6. Rest for 10 min before carving and serve with the pan juices.