Cordero Asado al Horno

Ingredients

• 5 pounds lamb leg
• 8 cloves garlic
• 2 tablespoons rosemary
• 1 cup olive oil
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 whole lemon
• 2 whole onion
• 3 whole carrots
• 4 whole potatoes
• 1 cup red wine

Instructions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   In a small bowl, combine minced garlic, chopped rosemary, olive oil, sea salt, and black pepper to create a marinade.

3. 3

   Rub the marinade all over the lamb leg, ensuring it is evenly coated.

4. 4

   Zest the lemon and then cut it in half. Squeeze the juice from one half over the lamb and place the other half inside the cavity of the lamb.

5. 5

   Chop the onions, carrots, and potatoes into large chunks. Spread them evenly in the bottom of a roasting pan.

6. 6

   Place the marinated lamb leg on top of the vegetables in the roasting pan.

7. 7

   Pour the red wine around the lamb and vegetables in the pan.

8. 8

   Cover the roasting pan tightly with aluminum foil.

9. 9

   Roast in the preheated oven for 2.5 to 3 hours, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.

10. 10

    Remove the foil for the last 30 minutes of cooking to allow the lamb to brown.

11. 11

    Once cooked, take the lamb out of the oven and let it rest for 15-20 minutes before carving.

12. 12

    Serve the lamb with the roasted vegetables and drizzle with the pan juices.