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. Salt the leg, rub with oil and place in a roasting tin with the water.
2. Roast at 160 °C for about 2 hours, basting several times with the pan juices.
3. Baste with the wine, raise the temperature to 200 °C and roast crisp for 20 minutes.
4. Let it rest for 10 minutes before carving.