🇪🇸 Spain · Food
Cordero Asado (Traditional Spanish Roast Lamb)
By eatmundo · July 7, 2026
Experience the rustic elegance of Cordero Asado, a classic Spanish roast lamb dish. Slowly cooked until incredibly tender with a beautifully crisp skin, infused with aromatic herbs, and served alongside perfectly roasted potatoes and onions, it's a centerpiece for any festive meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F). Prepare the lamb by patting a 1.5 kg bone-in lamb shoulder dry with paper towels, then rub it generously with 2 tablespoons of olive oil, 2 crushed cloves of garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Don't forget to season both sides.
- 2
Peel and thickly slice 500g of potatoes and 2 medium onions. Arrange them in a single layer at the bottom of a large roasting pan (approx. 30x40 cm), creating a bed for the lamb. This prevents the lamb from sticking and absorbs delicious juices.
- 3
Place the seasoned lamb shoulder on top of the potato and onion bed. Add 2 sprigs of fresh rosemary, 2 sprigs of fresh thyme, and 1 bay leaf around the lamb for maximum aroma during cooking.
- 4
Pour 250ml of dry white wine and 250ml of water into the roasting pan, ensuring the liquid doesn't completely submerge the potatoes but keeps them moist. This liquid will create a wonderful sauce as it reduces.
- 5
Roast the lamb in the preheated oven for 2.5 to 3 hours. After 1.5 hours, flip the lamb to ensure even browning and tenderness. Baste occasionally with the pan juices; if the liquid reduces too much, add another 100ml of water.
- 6
For the last 30 minutes, increase the oven temperature to 200°C (390°F) to crisp up the skin. The lamb should be fork-tender and the skin golden brown and crackling. If it browns too quickly, cover loosely with foil.
- 7
Remove the roasting pan from the oven and let the lamb rest for 15-20 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- 8
Carve the lamb into generous portions, ensuring each serving gets some of the succulent meat and crispy skin. Serve hot with the roasted potatoes and onions from the pan, drizzled with the rich pan juices.
Frequently Asked Questions
Which cut of lamb is best for Cordero Asado?+
A bone-in lamb shoulder or leg is ideal for Cordero Asado, as the bone adds flavor and helps the meat stay moist during the long roasting process.
How can I ensure the lamb skin gets crispy?+
To achieve crispy skin, increase the oven temperature during the last 30 minutes of cooking and ensure the skin is exposed directly to the heat. Patting it very dry before seasoning also helps.
Can I prepare Cordero Asado in advance?+
While best served fresh, you can partially roast the lamb a day ahead, then finish cooking and crisping the skin just before serving. Reheat gently to maintain moisture.
What vegetables pair well with Cordero Asado?+
Aside from traditional potatoes and onions, carrots, bell peppers, or even asparagus can be roasted alongside the lamb for added flavor and color.
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