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Cordero Asado (Spanish Roast Lamb) Recipe

A bone-in leg of lamb sliced on a wooden board, deep golden crust from smoked paprika, surrounded by roasted potato wedges in a pan of juices.
Photo by Rahib Yaqubov on Pexels

Cordero is the Spanish word for lamb, and this roast leans on the flavors that show up in Spanish lamb cookery: sherry, smoked paprika, garlic, and lemon. Scoring the fat cap lets the marinade reach the meat instead of sitting on top of it, and roasting the leg directly over sliced potatoes means the potatoes finish in rendered lamb fat and pan juices instead of plain oil.

Prep
20 min
Cook
100 min
Total
120 min
Servings
6

Ingredients

Servings6
  • 4 lb bone-in leg of lamb
  • 8 cloves garlic cloves, minced
  • 1/4 cup olive oil
  • 1/2 cup dry sherry (fino or amontillado)
  • 2 tbsp smoked Spanish paprika (pimentón dulce)
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 lemon lemon, zested and juiced
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 2 lb Yukon Gold potatoes, quartered
  • 1 cup dry white wine or chicken stock

Nutrition per serving

Calories
1953
Protein
161g
Carbs
61g
Fat
114g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 425°F (220°C).
  2. 2In a bowl, combine the minced garlic, olive oil, sherry, smoked paprika, rosemary, thyme, lemon zest, lemon juice, salt, and pepper into a loose paste.
  3. 3Pat the lamb dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern about 1/4 inch deep, then rub the marinade over the entire leg, working it into the scores and any exposed meat. Cover and refrigerate at least 2 hours, or up to overnight for deeper flavor.
  4. 4Remove the lamb from the refrigerator about 45 minutes before roasting so it comes closer to room temperature.
  5. 5Toss the quartered potatoes with a little olive oil and salt, then spread them in a large roasting pan. Set the lamb fat-side up directly on top of the potatoes.
  6. 6Pour the wine or stock into the bottom of the pan around the potatoes.
  7. 7Roast at 425°F (220°C) for 20 minutes, then reduce the oven to 325°F (165°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the leg, away from the bone, reads 130°F (54°C) for medium-rare, about 60-70 more minutes.USDA safe minimum for poultry: 165°F (74°C)
  8. 8Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 20 minutes; the potatoes can stay in the oven, turned off, to keep warm.
  9. 9Carve the lamb against the grain into thin slices and serve with the roasted potatoes and pan juices spooned over the top.
How to Use a Meat Thermometer

Tips & variations

  • No sherry on hand? Dry white wine or even fino vermouth works as a substitute, though sherry gives a slightly nuttier edge.
  • For a more traditional cordero lechal (milk-fed lamb) flavor, use a smaller shoulder or leg and shorten the roasting time; check temperature earlier since smaller cuts cook faster.
  • Swap the potatoes for wedges of onion and quartered fennel if serving alongside a starchier side dish.
  • A splash of sherry vinegar stirred into the pan juices right before serving brightens the whole dish.

Storage & reheating

Store leftover lamb and potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F (150°C) oven, covered with foil, until warmed through; microwaving tends to overcook thin slices. Sliced lamb also freezes well in its juices for up to 3 months.

Tips from the Tulo kitchen

  • If the fat cap is browning too fast during the initial high-heat blast, loosely tent that section with foil rather than lowering the oven early.
  • Buy the leg boned and butterflied if carving intimidates you; it roasts faster and slices more evenly, though the classic bone-in version holds moisture better.

FAQ

What is the Spanish word for lamb?

Lamb is cordero in Spanish. Young, milk-fed lamb is often specified as cordero lechal, while older sheep meat is called borrego or oveja in some regions.

Is cabrito the same as cordero?

No. Cabrito refers to young goat, not lamb. The two are often confused because both show up roasted in Spanish and Latin American menus, but cordero is specifically lamb.

What internal temperature should roast lamb reach?

For medium-rare, pull the lamb at 130°F (54°C); it will rise to about 135-138°F (57-59°C) after resting. For medium, target 140°F (60°C) before resting.

Can this recipe be made with a lamb shoulder instead of a leg?

Yes, though shoulder has more connective tissue and benefits from a lower, longer roast (around 300°F/150°C for 3-4 hours) rather than the higher heat used here for the leaner leg.

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