Juicy, tender and packed with flavor, this Cordero Asado (Roasted Leg of Lamb) is roasted to perfection! A true labor of love, this recipe is my go-to for creating an unforgettable meal!
During the holidays, my family and I always turn to the classics, like pernil asado (roasted pork shoulder), jamón al horno con piña, jamón glaseado (glazed ham), and pavochon (Puerto Rican style turkey). These traditional dishes are main staples that are always at the holiday table and always brings us together.
This boneless Cordero Asado or Cordero Deshuesado al Horno, on the other hand, while perfect for major holidays like Thanksgiving and Christmas, is a dish my family prefers to reserve for other special occasions like an anniversary or as part of our New Year’s feast alongside our other traditional dishes.
Jump to:
Is Cordero Asado the Same as Lechazo Asado?
Not exactly! If you’re not familiar with lechazo asado, it’s easy to confuse it with cordero asado. While both are roasted lamb dishes, lechazo asado, comes from Spain, speciafically from the Castilla y León region. It’s prepared using only milk-fed lamb (lechazo) under 35 weeks old and is typically seasoned very simply with salt and covered or basted in lard. The focus is on letting the delicate, tender flavor of the young lamb shine without overpowering it with additional seasonings. This dish is highly esteemed in the region and celebrated for its simplicity and tradition.
While, Cordero Asado is a broad term that encompasses many of the roasted lamb dishes we’re familiar with in the U.S., such as roasted leg of lamb, lamb shoulder, and rack of lamb. These cuts are typically seasoned with bold flavors like thyme, rosemary, and oregano, but they can also be customized to suit a variety of flavor profiles.
Why We Love this Recipe
- Easy to Make – Easy to make plus you can prep it ahead of time and because lamb is so rich, you really don’t need complex seasonings. Just flavor with a few simple ingredients, leave the rest up to the roast!
- Perfect for Special Occasions – Whether you’re making this dish for a special celebration, the holidays or simply anytime the mood strikes to have delicious roasted lamb, it always feels extra special.
- Pairing – This dish pairs beautifully with simple side dishes that let the lamb roast take center stage. Think coles de bruselas con tocino (brussel sprouts with bacon), glazed carrots and buttery peas. No need for anything too fancy, the rich, tender lamb speaks for itself!
Ingredients
- Boneless Leg of Lamb – We’ll create small slits in the lamb and tuck in garlic slivers to infuse it with incredible flavor.
- Rosemary – I use dried rosemary but of course fresh rosemary works perfectly in this recipe.
- Oregano – The combination of oregano and rosemary adds an incredible depth of flavor to the lamb.
- Garlic Puree – Because there is no roast in the world that isn’t made better with garlic!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Herbs – For simplicity, I used dried herbs but of course fresh herbs are lovely!
- Marinade– Add a little red wine or balsamic vinegar to the marinade.
- Cuts of Lamb – You can also use a rack of lamb, one of my favorite cuts for this recipe.
Instructions
Step 1: Add the oil, rosemary, oregano, garlic puree, salt and pepper to a mini chopper and blend for a few seconds.
Step 2: Blend the spices until the spices are well combined. Set aside.
Step 3: Using a sharp knife, make slits about an inch deep all over the roast, spacing them roughly two inches apart.
Insert a piece of garlic into each incision.
Rub the marinade generously all over the roast, ensuring it’s fully coated.
Cover the roast and refrigerate overnight.
Step 4: When ready to cook, take the lamb roast out of the refrigerator and let it sit on the counter for 1 hour before cooking to allow it to come to room temperature.
Meanwhile, preheat your oven to 425°F.
Place the lamb roast in a roasting pan, preferably on top of a wire rack. Add a cup of water to the pan and cook uncovered, for 20 minutes.
After 20 minutes, lower the heat to 350°F and cook for an additional hour or until internal temperature reaches 130°F for medium-rare.
Remove the lamb from the oven, cover loosely with foil and allow to rest for 20 miuntes before slicing. Note: Lamb will continue cooking while it rests.
Cordero Asado Roasting Times
| Lamb | Temperature | Time |
|---|---|---|
| Medium Rare | 130°F – 135°F | 16 minutes/lb |
| Medium | 140°F – 145°F | 18 minutes/lb |
| Well | 150°F – 155°F | 20 minutes/lb |
Expert Tips
- Take Out Fridge – Take the lamb out of the refrigerator at least 45 minutes to 1 hour before roasting so it cooks more evenly and stays tender.
- Using a Meat Therometer – I always recommend a meat therometer when roasting beautiful chunks of golden meats, they’re inexpensive and so worth it! Especially for this recipe. It takes the guesswork out and ensures your lamb is cooked perfectly. You want to aim for medium rare to medium for the best texture.
- Let it Rest – Once you’ve taken out the lamb roast, allow it to rest on your kitchen counter for 15-20 minutes before slicing. This locks in all the juices and gives you the most tender, moist cordero asado.
- Carving Roast – Slice against the grain into thin slices. Note: Thiner slices taste more delicious than thick slices.
What to Serve with Cordero Asado?
- Potatoes: Serve with a side of roasted potatoes, creamy mashed potatoes or batatas majadas (sweet mash potatoes).
- Salads: Tangy salads like ensalada de pasta fría (cold rotini pasta), ensalada de granos (bean salad) and ensalada de garbanzos (garbanzo bean salad) all work great here.
- Vegetables: Glazed carrots, greens beans, buttered peas, and bacon roasted brussel sprouts are delicious ideas.
- Sauces: Besides the homemade gravy, mint jelly would go fabulous!
How to Store and Make Ahead?
- Make Ahead – Marinate the roast overnight in the refrigerator and bring to room temperature for 45 minutes to an hour before roasting.
- Storing – Refrigerate leftover roast whole or sliced and covered. Refrigerate for up to 5 days.
- Freezing – Freeze leftover ham in an airtight container for up to 2 months. Thaw in the refrigerator when ready to eat. Enjoy in sandwiches, salads or on top of mashed potatoes with a side of veggies and simple flour and beef stock gravy.
Recipe FAQs
Although marinating the roast isn’t required, I find it enhances the flavors and makes the lamb even more delicious. Season roast, then cover and place in the refrigerator overnight.
Your best friend here is a meat therometer. For medium-rare, aim for an internal temperature of 130°F, for medium, 140°F and well done, 150°F.
Absolutely! A lamb shoulder or rack of lamb works well for this recipe. Just make sure to adjust cooking times accordingly.
Baste it with its own juices during roasting and make sure to allow the roast to rest before slicing to allow the juices to redistribute.
In the last 30 minutes of cooking, add in chunks of potatoes, carrots and frozen peas. Season with a litlle salt and pepper continue cooking. Your veggies will taste delicious!
Other Main Dishes You Will Love
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.
📖 Recipe
Cordero Asado
Ingredients
Lamb
- 5 lb boneless leg of lamb rinsed under cool water
- 8 cloves garlic peeled and cut in half
Marinade
- 6 teaspoon garlic puree or cloves
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 2 tablespoon vegetable, corn or olive oil
- 1½ teaspoon salt
- ½ teaspoon ground pepper
Gravy
- 2½ cups beef stock or 1½ cups if you have enough broth in roasting pan from drippings
- 4 tablespoon flour
- salt and pepper if needed
Instructions
Marinade
- Add the oil, rosemary, oregano, garlic puree, salt and pepper to a mini chopper and blend for a few seconds until the spices are well combined. Set aside.
Season Lamb
- Using a sharp knife, make slits about an inch deep all over the roast, spacing them roughly two inches apart. Insert a piece of garlic into each incision.
- Rub the marinade generously all over the roast, ensuring it's fully coated. Cover the roast and refrigerate overnight.
Cooking
- Remove the lamb roast from the refrigerator and let it sit on the counter for one hour to come to room temperature before cooking.
- Meanwhile, preheat your oven to 425°F.
- Place the lamb roast in a roasting pan, preferably on top of a wire rack. Add a cup of water to the pan and cook uncovered, for 20 minutes.
- After 20 minutes, lower the heat to 350°F and cook for an additional hour or until internal temperature reaches 130°F for medium-rare.
- Remove the lamb from the oven, cover loosely with foil and allow to rest for 20 miuntes before slicing. Note: Lamb will continue cooking while it rests.
Gravy for Cordero Asado
- Use 1 cup of pan drippings or broth and pour it into a small saucepan over medium heat. Gradually add half the flour, whisking quickly to combine.
- Pour 1½ cups of beef stock into the pan, add the remaining flour, and whisk continuously until fully combined and the gravy begins to thicken. Note: If you do not have enough broth in pan, just use 2½ cups beef stock and a few tablespoons of pan drippings in gravy for flavor.
- Lower heat and taste for salt and pepper. Add if needed.
- Simmer for a few minutes, stirring constantly, until the gravy begins to thicken. Remove it from the heat just before reaching your desired thickness, as it will continue to thicken as it cools.
Carving Roast
- Slice against the grain into thin slices. Serve with gravy.Note: Thiner slices taste more delicious than thick slices.
Notes
Join the Discussion