Roasted Lamb and Potatoes (Cordero Asado)
As a seasoned chef with years of experience, I take pleasure in crafting unique and memorable recipes. In this blog post, I am excited to reveal the secrets behind creating the perfect Roasted Lamb and Potatoes. From the tender, succulent meat to the crispy golden potatoes, this dish is a symphony of flavors that will enchant your taste buds.
Equipment
- 1 mixing bowl
- 1 large roasting pan
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1⁄4-inch slices
- 1 bone-in leg of lamb
- 7 tablespoons olive oil
- 2 tablespoons fresh thyme
- Ground black pepper to taste
- 2 cloves garlic, crushed
- 4 fresh bay leaves, crushed, divided
- 2 medium onions, cut into 1⁄2-inch slices
- 2 pounds carrots, cut into 1⁄4-inch slices
- 2 cups dry white wine
Instructions
- Preheat the oven to 350°F (175°C).
- Add the thyme, garlic, and 2 tablespoons of salt to a mixing bowl. Mix well.
- Add 1 tablespoon of olive oil, 1 crushed bay leaf and half of the potatoes to a large roasting pan. Mix well. Season with salt and pepper.
- Season the lamb with garlic mixture and place in the pan.
- Arrange onions, carrots, and remaining bay leaves on top.
- Arrange the remaining potatoes around the lamb. Season with salt and pepper.
- Drizzle with olive oil and wine. Cover with foil and roast for 3–4 hours until the lamb is tender.
- Increase temperature to 425°F (220°C). Roast for 20–25 minutes more until the lamb is golden, turning it halfway through.
- Set aside for 15–20 minutes before carving.
- Serve warm with the vegetables. Drizzle some of the cooking juices on top.
Video
Notes
To achieve perfectly crispy potatoes, make sure to cut them into uniform sizes. This ensures even cooking and a delightful crunch in every bite. Remember, the key to a successful Roasted Lamb and Potatoes dish lies in the balance between tender meat and golden potatoes. Share your potato-cutting hacks and tricks with our culinary community!