Cordero Asado (Spain)


  • 3,3 lbs of lamb (piece of rib or leg)
  • 4 cloves of garlic, crushed
  • Salt and pepper
  • 1/4 cup olive oil
  • 1 glass of white wine
  • 1 sprig of rosemary
  • 4 large potatoes, sliced



Preheat the oven to 358 degrees.

Place the lamb in a bowl. Sprinkle crushed garlic, salt and pepper on top and brush both sides with olive oil.

Place the lamb on a baking tray and top with the white wine and rosemary sprigs.

Add the sliced ​​potatoes around the lamb and brush all the ingredients with olive oil. You can sprinkle some salt on the potatoes.

Place the baking tray in the oven and cook for about 2 hours, until the meat is golden brown and the potatoes are browned. During the cooking time, occasionally water the meat and potatoes in their own juice.

Take the lamb out of the oven and let it cool a bit. Then cut the meat into slices.

Serve the lamb and potatoes hot. You can optionally serve it with a green salad or a Spanish-style soup.

ENJOY YOUR MEAL


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