Cordero Asado
Cordero asado is Spanish roast lamb, slow enough to turn tender and hot enough at the end to brown the exterior. Garlic, rosemary, white wine, potatoes, and pan juices keep the dish simple, allowing the lamb to remain the centerpiece.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Season lamb generously with salt, pepper, garlic, rosemary, and olive oil.
Arrange potatoes around the lamb with wine and stock in a roasting pan.
Roast covered or loosely tented until the lamb is tender and the potatoes absorb the juices.
Uncover and roast hotter until the outside is browned, then rest before carving.
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