Roast lamb

Name: Roast lamb (Cordero asado)
Cuisine: Argentine
Ingredients: 1 kg/2¼ lb potatoes, such as maris piper or king Edwards, peeled; 1 kg/2¼ lb potatoes, such as maris piper or king Edwards, peeled; 1 kg/2¼ lb potatoes, such as maris piper or king Edwards, peeled; 350 ml/12 fl oz/1½ cups lamb or beef stock; 45 ml/3 tbsp wholegrain mustard; 45 ml/3 tbsp milk; 100 ml/3½ fl oz/scant ½ cup double (heavy) cream; 50 g/2 oz/4 tbsp butter; steamed purple sprouting broccoli or sautéed turnip tops, to serve; steamed purple sprouting broccoli or sautéed turnip tops, to serve; salt and ground black pepper; salt and ground black pepper; small leg of lamb, about 2 kg/4½ lb; 3 bulbs of garlic; olive oil; 1 bunch of rosemary; 250 ml/8 fl oz/1 cup white wine; 350 ml/12 fl oz/1½ cups lamb or beef stock

Cordero asado

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Although beef is Argentina’s favourite meat, lamb is also enjoyed, especially in Patagonia where there are more sheep than cattle. Patagonian lamb is highly regarded in export markets as its quality is superb, with a lower fat content largely due to the vast ranges of natural grassland it feeds on.

Ingredients

small leg of lamb, about 2 kg/4½ lb
3 bulbs of garlic

Americas
Argentina
Main course
Gluten-free

Method

Preheat the oven to 160°C/325°F/Gas 3. Peel 12 cloves of the garlic. Make 12 small incisions all over the skin of the lamb. Rub the lamb with olive oil and season well with salt and pepper, then insert a clove of garlic and a tiny sprig of rosemary into each sli