2½cupsbeef stock or 1½ cups if you have enough broth in roasting pan from drippings
4tablespoonflour
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
Recipe Notes:Marinating: You do not have to marinate the lamb overnight, but if you have the time, it is worth it to enhance the flavor and nake it even more delicious!Take Outof Fridge - Take the lamb out of the refrigerator at least 45 minutes before roasting so it cooks more evenly and stays tender.Seasoning: If using fresh rosemary, add 11/2 tablespoons of rosemary leaves to the marinade.Using a Meat Therometer - I recommend using a meat therometer to ensure the lamb is cooked perfectly to your liking. For the best taste and texture, I recommend cooking to medium-rare or medium.
