Home / Martín Berasategui / Roast lamb
Cordero asado

Roast lamb


Half of a suckling-lamb

350 g of water

Salt and pepper


To make the salad:

4 endives

1 red apple

Tarragon leaves

To make the blue cheese vinaigrette:

200 g of HG Manzanilla extra virgin olive oil

50 g cider vinegar

125g blue cheese

  1. Season the lamb on both sides, place it skin side down, and bone side up, on a baking sheet.
  2. Add the water to the bottom of the tray.
  3. Roast the lamb for 1 hour on each side at 180ºc, basting it every 15 minutes with the juice that it releases.
  4. After the first hour, turn it over and roast it for another 60 minutes. The first 30 minutes baste it with the liquid from the tray.
  5. If you run out of liquid in the tray, add water over the lamb, but in the last 15 minutes never over the lamb, only a little in the tray if it is drying out.
  6. Continue roasting it and, for the last 10 minutes, increase the oven temperature to 200ºc so that the skin is well browned and a little crunchy.


Serve the lamb with the endive salad.


To make the salad:

  1. Clean the endives. Separate the leaves and dress it with the blue cheese vinaigrette.
  2. Wash and core the red apple, cut it in half lengthwise and cut each half into thin slices with a mandolin.
  3. There should be thin slices in the shape of a crescent and with the skin of the apple around each slice.
  4. Decorate it with some tarragon leaves.


To make the blue cheese vinaigrette:

  1. Place the vinegar aceite de oliva virgen extra HG V Centenario the HG V Centenario extra virgin olive oil and the blue cheese in a container and mix with an immersion blender.
  2. Reserve