Cordero al Romero, or lamb with rosemary, is a classic Spanish dish that highlights the flavors of tender lamb and aromatic rosemary. The lamb is marinated with garlic, rosemary, olive oil, and other herbs, then roasted to perfection. The result is a succulent and flavorful main course that pairs well with roasted potatoes or a fresh green salad.
Ingredients:
Lamb - 2.2 lbs (1 kg)
Garlic cloves - 4
Fresh rosemary - 4 sprigs
Olive oil - 4 tbsp
Dried oregano - 1 tsp
Salt - to taste
Black pepper - to taste
Potatoes (optional) - 1.1 lbs (500 g)
Green salad - -
Instructions
Preheat the oven to 200°C (400°F).
Note- The character limit does not allow for the inclusion of complete instructions. Please use this as a general guide and adjust the steps according to your cooking preferences and equipment.
In a mortar and pestle, crush the garlic cloves and fresh rosemary until a paste-like consistency is achieved.
In a bowl, combine the crushed garlic and rosemary paste, olive oil, dried oregano, salt, and black pepper. Mix well to create a marinade.
Rub the lamb generously with the marinade, ensuring it is evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour.
If using potatoes, peel and cut them into bite-sized chunks. Toss them in olive oil, salt, and pepper, and arrange them in a roasting pan.
Place the marinated lamb on a rack in a roasting pan. If you have potatoes, place the rack on top of the potatoes in the roasting pan.
Roast the lamb and potatoes in the preheated oven for about 25-30 minutes per 500 g (1.1 lbs) of lamb, or until the desired level of doneness.
Remove the lamb from the oven and let it rest for a few minutes before slicing.
Serve the sliced lamb with roasted potatoes (if using) and a side of fresh green salad. Enjoy!
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