Spanish Style Cordero Asado

Name: Spanish Style Cordero Asado Lamb Roast
Total time: 80 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Lamb rack; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 600 Grams of Potatoes; 4 Pieces of Shallots; 10 Pieces of Garlic cloves; 2 Pieces of Tomatoes; 200 ML of Water; 1 Pieces of Chicken stock cube; 15 ML of White balsamic vinegar; 1 Tsp of Salt; 1 Tsp of Black pepper; 100 Grams of Fresh thyme; 50 Grams of Butter; 4 Tbsp of Olive oil

Lamb Roast

This dish is traditionally made with a whole leg of lamb - we've sped things up a little and replaced it with a rack of lamb.

Cals 379 · Prot 8 · Carbs 40 · Fat 22

Gourmet

Family Friendly

80 min

This dish is traditionally made with a whole leg of lamb - we've sped things up a little and replaced it with a rack of lamb.

Cals 379 · Prot 8 · Carbs 40 · Fat 22

Gourmet

Family Friendly

Ingredients

Lamb

Lamb rack

1 Piece

Olive oil

2 Tbsp

Salt

1 Tsp

Black pepper

1 Tsp

For roast

Potatoes

600 Grams

Shallots

4 Pieces

Garlic cloves

10 Pieces

Tomatoes

2 Pieces

Water

200 ML

Chicken stock cube 4*5*9*15*

1 Piece

White balsamic vinegar 14*

15 ML

Salt

1 Tsp

Black pepper

0.5 Tsp

Fresh thyme

100 Grams

Butter 4*

50 Grams

Olive oil

4 Tbsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1575 / 379
Fats (g)	21.5
of which saturated (g)	13.8
Carbohydrates (g)	40
of which sugars (g)	4.4
Fibers (g)	7.5
Proteins (g)	8
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep roast

Preheat the oven to 200°C/180°C fan. Remove the lamb rack from the fridge, allowing it to reach room temperature. Peel the potatoes and shallots, then halve them lengthwise. Peel the garlic cloves (don't chop them). Halve the tomatoes, removing the stem. Boil the measured water and dissolve the chicken stock cube in it.

2 Bake

Add the potatoes, shallots, garlic, tomatoes, chicken stock and white balsamic vinegar to a wide roasting dish. Sprinkle generously with salt and pepper. Top with the fresh thyme sprigs (reserve some for garnish). Cube the butter and dot it over the top. Finally drizzle generously with olive oil. Cover with foil and bake in the oven for 40 min.

3 Remove foil and roast

After 40 min, remove the foil from the dish and roast for 20 min further.

4 Prep and fry lamb

Once you have returned the vegetables to the oven for the second time, heat a pan over a high heat with a drizzle of olive oil. Once hot, add the lamb rack (whole) and fry for 2-3 min on either side until browned on the surface. Season with salt and pepper.

5 Add lamb

Place the lamb rack on top of the roasted vegetables and roast everything for a final 10-12 min or until the lamb is cooked to your liking. Remove the tray from the oven and set aside to rest for 5 min before serving.

6 Serve

Once rested, slice the lamb rack into lamb chops. Divide the roasted potatoes, vegetables and the lamb chops among plates. Drizzle with the juices from the bottom of the roasting dish. Garnish with the reserved fresh thyme leaves.

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