Roast lamb (cordero asado in Spanish) is a gastronomic tradition of Castile and Leon, an autonomous community of Spain. To prepare a good roast lamb, it is advisable to buy a baby lamb which has a tastier meat as it feeds almost exclusively with milk.
To obtain a tasty roast lamb, cooking it slowly during three hours, so the meat will be tender inside, and crisper outside.
Traditionally the roast lamb was prepared on the fire of a fireplace or an embers, now you can cook it in the oven and you can get the same result, or almost.
Let’s see in detail the Roast lamb Spanish style recipe.
Roast lamb (cordero asado)
Ingredients
- 2 kg lamb legs
- 2 potatoes
- salad
Instructions
- First of all turning on the oven.
- Next, putting the leg (or legs) of lamb in a baking pan with water in the base and a tablespoon of salt, making some cuts in the meat and putting it in the oven.
- Cooking at 130 degrees upside and down for the first 45 minutes, then changing the side of the meat and cooking for another 45 minutes.
- At this point increasing the temperature to 160 degrees, changing the side of the meat again and cooking for 30 minutes.
- Wetting the top with a little water in the pan and cooking the other side of the leg for another 30 minutes.
- Finally cooking at 200 degrees for 15 minutes on both sides to make it crispy.
- Preparing baked potatoes, or a simple or mixed salad, according to taste. Enjoy your meal!
