Spanish Style Cordero Asado

Lamb Roast

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Instructions

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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.

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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.

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3 Remove foil and roast

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

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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.

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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.

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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.

Tips for fussy eaters

Serve their lamb chops well done.

Pro tip

Don't rush the roasting of the potatoes, shallots and tomatoes. The browner, the better!

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.

Cooking Time: 80 min

Cals 916 · Prot 79 · Carbs 71 · Fat 40

Gluten-Free

Ingredients

Number of people

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 1 Piece
White balsamic vinegar 15 ML
Salt 1 Tsp
Black pepper 1 Tsp
Fresh thyme 10 Grams
Salted butter 50 Grams
Olive oil 4 Tbsp

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.

Cooking Time: 80 min

Cals 916 · Prot 79 · Carbs 71 · Fat 40

Gluten-Free

Instructions

photo

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.

photo

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.

photo

3 Remove foil and roast

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

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Serve their lamb chops well done.

Pro tip

Don't rush the roasting of the potatoes, shallots and tomatoes. The browner, the better!

Ingredients

Number of people

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 1 Piece
White balsamic vinegar 15 ML
Salt 1 Tsp
Black pepper 1 Tsp
Fresh thyme 10 Grams
Salted butter 50 Grams
Olive oil 4 Tbsp
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