Cordero Asado

🔥 Prep

• Pat the 2 kg lamb leg dry with paper towels.
• Peel and mince the 5 garlic cloves.
• Measure out 2 tsp rosemary (fresh or dried) and 3 tbsp olive oil.
• Combine the minced garlic, rosemary, and olive oil in a small bowl to form a herb paste.

🔥 Cook

• 1. Preheat the oven to 200°C (400°F).
• 2. Score the surface of the lamb leg in a diamond pattern, about 1 cm deep.
• 3. Rub the herb paste evenly over the lamb, making sure it penetrates the scores.
• 4. Place the lamb on a roasting rack in a large roasting pan and pour 200 ml of water into the pan.
• 5. Roast the lamb in the preheated oven for 15 minutes to develop a brown crust.
• 6. Reduce the oven temperature to 160°C (320°F) and continue roasting for approximately 2 hours, basting occasionally with the pan juices.
• 7. Check the internal temperature; aim for 60°C (140°F) for medium-rare (adjust time for desired doneness).
• 8. Remove the lamb from the oven, transfer to a cutting board, cover loosely with foil, and let rest for 20 minutes.
• 9. Slice the lamb against the grain and serve with the collected pan juices.

🔥 Serve

• Arrange sliced lamb on a warm platter and drizzle with the roasting juices.
• Pair with roasted rosemary potatoes or garlic‑mashed potatoes.
• Add a side of seasonal vegetables such as honey‑glazed carrots or sautéed green beans.
• Offer crusty bread or warm pita to soak up the flavorful juices.
• Garnish with fresh rosemary sprigs for an aromatic finish.