Cordero Asado Castellano

Don't Make These Mistakes

Use a shoulder on the bone.

Baste every 30 minutes.

Rest before carving.

Cooking Cordero Asado Castellano

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 180°C / 355°F. Rub the lamb with the salt, garlic and lard and set it in a roasting dish with the water.

   Mark done

2. Roast for 2 hours, turning once and basting every 30 minutes. Add the potatoes tossed in the oil for the last 45 minutes.

   Mark done Start 2 hr timer

3. Rest the lamb for 15 minutes under foil.

   Mark done Start 15 min timer

4. Skim the fat from the juices. Serve the lamb with the juices, potatoes and the lettuce dressed with the vinegar.

   Mark done

Storage and Reheating

Keeps for 3 days in the fridge.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Good With

• Roast potatoes
• Green salad
• Red wine

Still Wondering?

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.