Recipe for Andalusian Roast Lamb – Asado de Codero

Slow roasting lamb leg chops with wafts of gentle Spanish seasoning and herbs make a wonderfully warming winter feast with very little effort. Many traditional Spanish dishes are simply seasoned like this, with just garlic, rosemary and thyme adding their flavours to the meat, nothing over complicated, just good ingredients left to cook slowly to tenderness.

This is perfect for a weekend lunch served with some fresh bread and a few seasonal vegetables, perhaps some colourful root vegetables and steamed greens.


Lamb leg chops – 1 or 2 per person depending on size

4 medium potatoes

1 large onion

2 green peppers

5 cloves garlic

Whole black peppercorns

Sprigs of fresh rosemary and thyme

Olive oil


Use a large roasting dish or tin in which the chops will all fit comfortably. Grease the bottom of the tin with olive oil.

Slice the onion finely. Peel and slice the potatoes. Slice the peppers. Peel the garlic and roughly chop it.

Lay the chops in the bottom of the roasting tin. Cover them with onion, potato and pepper slices. Sprinkle in the chopped garlic.

Season with salt and the whole peppercorns and add the whole sprigs of herbs.

Drizzle a little more olive oil over the top of everything.

Add enough water to barely cover the chops.

Roast very slowly at 140C/320F for 2 -2 ½ hours until the chops are very tender. Check that the meat hasn’t dried out now and then during cooking and add a little more water if necessary. Serve hot straight from the roasting tray with plenty of vegetables and bread to capture all the flavour.

Feel like exploring more flavours of Spain? Eat out at one of Northampton’s Spanish restaurants for some great dishes and authentic Spanish atmosphere.

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