Dinner
How to Make Spanish Roast Lamb Shoulder (Cordero Asado with Potatoes)
Spanish roast lamb shoulder (cordero asado) with potatoes, garlic and white wine: 20 minutes at high heat, then a slow roast. Serves 6.
By the Forkful editorial team · Published
Quick answer
Rub a 3½-lb lamb shoulder with garlic, olive oil, salt and rosemary and set it on sliced potatoes and onion with ½ cup white wine and ¾ cup water. Roast at 400°F (200°C) for 20 minutes, then at 320°F (160°C) for about 2 hours, turning once, until very tender. Rest 15 minutes before carving. Serves 6.
- Prep
- 20 min
- Cook
- 2 h 30 min
- Total
- 3 h 5 min
- Makes
- 6 servings
Total time includes 15 min of hands-off waiting (resting, rising, chilling or cooling).
Roast lamb is the centerpiece of many Spanish Christmas and Easter tables, especially in Castilla, where lechazo (milk-fed lamb) is cooked in a wood oven. The home version is simple: a shoulder or leg on a bed of potatoes and onions, basted with white wine and its own juices.
The Spanish reference recipes we checked start the oven hot to brown the meat (at 180–200°C) and then drop to about 160°C for roughly 1½ hours or longer for a larger piece, turning it now and then and resting it covered for 15 minutes at the end. Potatoes go underneath, so they cook in the lamb juices. Times depend on the size and the age of the lamb: a larger shoulder from an adult sheep needs longer than a milk-fed one, so use the tenderness of the meat, not only the clock.
Ingredients
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- 3 ½ lb bone-in lamb shoulder (1.6 kg)
- 6 garlic cloves, crushed
- 3 tbsp olive oil
- 2 tsp coarse salt, plus more to taste
- 1 tsp black pepper
- 2 tsp fresh rosemary or thyme, chopped
- 2 lb potatoes, peeled and sliced ½ inch thick (900 g)
- 2 onions, sliced
- ½ cup dry white wine (120 ml)
- ¾ cup water (180 ml)
Instructions
- Take the lamb out of the fridge 30 minutes before roasting. Heat the oven to 400°F (200°C).
- Mash the garlic with the salt, pepper, rosemary and 2 tablespoons of the oil. Make several small cuts in the lamb and rub the paste all over, working it into the cuts.
- Toss the potatoes and onions with the remaining oil and a pinch of salt and spread them in a large roasting dish. Set the lamb on top and pour the wine and water around it.
- Roast 20 minutes to brown the meat. Lower the oven to 320°F (160°C), cover loosely with foil and roast about 1½–2 hours, turning the lamb once and basting with the pan juices, until it is very tender and pulls easily from the bone.
- Uncover for the last 20 minutes so the lamb and potatoes brown. Add a little water if the pan dries out.
- Rest the lamb covered with foil for 15 minutes, then carve and serve with the potatoes and pan juices.
Tips for the best result
- 1This is a slow-roast, fall-apart cut. Shoulder has plenty of connective tissue that needs long, gentle heat; for a medium-rare leg, use a thermometer and follow the USDA minimum of 145°F (63°C) with a 3-minute rest instead.
- 2Cover loosely with foil if the top browns too quickly, and uncover at the end for color.
- 3Potatoes under the meat catch the juices; turn them once while you turn the lamb.
- 4Rest the meat before carving so the juices redistribute.
Storage
Refrigerate leftover lamb and potatoes in an airtight container for up to 3–4 days. Reheat covered at 325°F (160°C) with a splash of water or the pan juices until hot throughout (165°F / 74°C). Shredded lamb freezes for up to 3 months.
Frequently asked questions
Can I use leg of lamb instead of shoulder?
Yes. A bone-in leg takes a similar time, but it is leaner. For pink meat, roast to 145°F (63°C) internal temperature and rest 3 minutes; for a falling-apart texture, keep roasting until it is very tender.
How much lamb do I need per person?
About 12–14 oz (350–400 g) of bone-in shoulder per person, since bones and fat make up a big share of the weight.
Can I make this ahead?
Yes. Roast it the day before, refrigerate it with its juices, then reheat covered at 325°F (160°C) for 30–40 minutes.
