Lamb al asador

1 hour 30 minutes


Lamb al asador

  • 2.25kg leg of lamb, on the bone
  • 4 sweet potatoes, cut into wedges


  • 50g of parsley, fresh, finely chopped
  • 3 garlic cloves
  • 1 tbsp of oregano, fresh
  • 1 tbsp of sweet smoked paprika
  • 1 tbsp of hot pepper sauce, optional
  • 1 lemon, juiced
  • 250ml of virgin olive oil
  • 100ml of sherry vinegar, or red wine vinegar
  • salt
  • pepper


To begin, combine all of the chimichurri ingredients in a bowl, adding the oil last to emulsify
Transfer to a glass jar and leave overnight in the fridge to infuse
The day of cooking, preheat the oven to 200°C/gas mark 6
Place the lamb in a roasting tin and paint all over with the chimichurri. Place in the oven, reduce the heat to 170°C/gas mark 3.5 and cook for 15 minutes per 500g (around 1 hour 25 minutes for a 2.25kg leg of lamb) for a medium-rare finish. Baste the lamb with the juices in a tray a few times during cooking
Turn the lamb halfway through cooking. Once cooked, remove from the tray and leave to rest covered with foil for 15–20 minutes.
While the lamb is resting, roast the sweet potato wedges in salt and olive oil until tender on the inside and crispy on the outside. Serve with extra chimichurri on the side