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Asado
de Codero - Roast Lamb Andalucian Style
 This
heavenly roast lamb dish is an ideal winter warmer, packed
full of traditional Spanish herbs and spices. It is easy
to prepare and slow roasted resulting in succulent melt
in the mouth meat full of the flavours of Spain.
You
will need:
1
leg of lamb, sliced into chops.
Three or four medium potatoes.
1 large onion
2 green peppers
5 cloves of garlic
Whole black peppercorns
A few sprigs of rosemary and thyme
Olive oil
Water
Method
- Grease
the bottom of a large roasting dish with olive oil and lay the
chops in the bottom.
- Peel
and finely slice the onion and potatoes and slice the peppers.
- Lay
the onion slices, then the peppers and potato slices over the
lamb in the dish.
- Peel
and roughly chop the garlic then add to the dish.
- Season
with salt and the peppercorns.
- Add
the rosemary and thyme (no need to chop) and a final drizzle
of olive oil.
- Add
just enough water to cover the ingredients.
- Cook
for two to two and a half hours on a very low heat, adding water
if necessary during cooking.
This
dish is best eaten Spanish style, place the tray in the middle
of the table and serve with fresh bread and sides of seasonal
vegetables.
Serves
4
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