Roasted Lamb with Romanian Flavors

Ingredients

While the original Chilean Cordero asado is typically seasoned with South American spices and herbs, this Romanian adaptation incorporates traditional Romanian flavors. The marinade for the lamb includes a combination of paprika, garlic, thyme, and rosemary, which infuses the meat with a distinct Romanian taste. Additionally, the dish is traditionally served with Romanian side dishes like mamaliga or sarmale, adding a unique twist to the overall experience. We alse have the original recipe for Cordero asado, so you can check it out.

• 2 kg (4.4 lbs) lamb leg 2 kg (4.4 lbs) lamb leg
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, paprika, dried thyme, dried rosemary, olive oil, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the lamb leg, ensuring it is evenly coated.
4. 4.
   Place the lamb leg in a roasting pan and cover it with aluminum foil.
5. 5.
   Roast the lamb in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
6. 6.
   Remove the foil during the last 30 minutes of cooking to allow the lamb to brown.
7. 7.
   Once cooked, let the lamb rest for 10-15 minutes before carving.
8. 8.
   Serve the Roasted Lamb with traditional Romanian side dishes like mamaliga or sarmale.

Treat your ingredients with care...

• Garlic — Make sure to mince the garlic finely to evenly distribute its flavor throughout the marinade.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb overnight in the refrigerator.
• Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
• Serve the Roasted Lamb with a dollop of sour cream for added creaminess.

Serving advice

Serve the Roasted Lamb as the centerpiece of a festive Romanian feast. Accompany it with traditional side dishes like mamaliga (polenta) or sarmale (stuffed cabbage rolls) for a complete and satisfying meal.

Presentation advice

Present the Roasted Lamb on a large platter, garnished with fresh herbs like parsley or dill. Surround the lamb with the traditional side dishes, adding pops of color and texture to the presentation.