Castilian-Style Roast Lamb with Garlic and Rosemary

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Cordero Asado Castillano is a classic roast from the Castilla y León region of Spain, where lamb is slow-cooked with garlic, herbs, and a splash of white wine until tender and aromatic. This rustic centerpiece is traditionally served with roasted potatoes or a simple salad, letting the flavor of the lamb shine through.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 30 gFat
• 11 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 42 gProtein
• 540 mgSodium
• 560 mgPotassium
• 45 mgCalcium
• 3.8 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the lamb and marinade

• 1 (5–6 lb) bone-in leg of lamb, trimmed
• 6 cloves garlic, finely minced
• 2 tbsp fresh rosemary leaves, chopped
• 1 tbsp fresh thyme leaves
• 2 dried bay leaves, crumbled
• 1 tsp smoked Spanish paprika (pimentón)
• 3 tbsp extra-virgin olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• Zest of 1 lemon

For roasting and pan sauce

• 2 medium yellow onions, thickly sliced
• 1 cup dry Spanish white wine (such as Verdejo)
• 1/2 cup low-sodium chicken or lamb broth
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tbsp fresh parsley, finely chopped
• Flaky sea salt, to finish

Directions

1. Position a rack in the lower third of the oven and preheat to 350°F (175°C). Pat the lamb dry and place it in a large roasting pan.
2. In a small bowl, combine the minced garlic, rosemary, thyme, bay leaves, smoked paprika, olive oil, salt, pepper, and lemon zest to form a paste. Rub the paste evenly over the entire surface of the lamb, working it into any slits.
3. Scatter the sliced onions underneath and around the lamb in the roasting pan. Pour the white wine and broth into the pan, then roast uncovered for about 1 hour and 45 minutes, basting every 30 minutes with the pan juices, until an instant-read thermometer inserted into the thickest part (avoiding bone) reads 130°F for medium-rare or 140°F for medium.
4. Transfer the lamb to a cutting board, tent loosely with foil, and let rest for at least 20 minutes so the juices redistribute.
5. While the lamb rests, place the roasting pan over medium heat on the stovetop. Skim off excess fat, then whisk in the butter and flour and simmer the pan juices for 3–4 minutes until slightly thickened. Stir in the parsley and adjust seasoning.
6. Carve the lamb into thick slices against the grain, arrange over the roasted onions, and spoon the pan sauce over the top. Finish with a pinch of flaky sea salt and serve immediately.
7. Serve with roasted potatoes, crusty bread, or a simple green salad dressed with sherry vinegar and olive oil.
8. Leftover lamb keeps refrigerated in an airtight container for up to 3 days and is excellent shredded into sandwiches or tossed with pasta.

Cook’s Notes

• For the most authentic flavor, seek out a young milk-fed lamb (lechazo), the traditional choice in Castilla y León.
• Always bring the lamb to room temperature for 30–45 minutes before roasting so it cooks evenly.
• Use a meat thermometer rather than guessing by time — overcooking is the most common mistake with lamb.
• Resting the meat is non-negotiable; cutting too early will cause the flavorful juices to run out onto the board.
• Save the rendered pan drippings; they make a spectacular base for a next-day lamb hash or fried rice.

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