Jul 14 2026
Restaurants›Aioli Bodega Espanola›Jarret De Cordero Recipe

Jarret De Cordero Recipe

Inspired by Aioli Bodega Espanola
Time3h
Serves4

Marinated in citrus, served with patatas bravas

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Ingredients

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For the Lamb

For the Patatas Bravas

Method

For the Lamb

  1. 1

    Prepare the Marinade

    In a bowl, combine the orange juice, lemon juice, minced garlic, chopped rosemary, olive oil, salt, and black pepper. Mix well.

  2. 2

    Marinate the Lamb

    Place the lamb shoulder in a large resealable bag or a shallow dish. Pour the marinade over the lamb, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

  3. 3

    Cook the Lamb

    Preheat your oven to 160°C (320°F). Remove the lamb from the marinade and place it in a roasting pan. Roast in the preheated oven for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart with a fork.

For the Patatas Bravas

  1. 4

    Prepare the Potatoes

    Peel and dice the potatoes into bite-sized cubes. Rinse under cold water and dry them thoroughly with a kitchen towel.

  2. 5

    Fry the Potatoes

    In a large skillet, heat the olive oil over medium-high heat. Add the diced potatoes in a single layer and fry until golden brown and crispy, about 15-20 minutes. Stir occasionally to ensure even cooking.

  3. 6

    Season the Potatoes

    Once the potatoes are crispy, sprinkle with paprika, garlic powder, and salt to taste. Toss well to coat.

  4. 7

    Serve

    Serve the crispy patatas bravas hot alongside the marinated lamb, with aioli or your choice of spicy sauce for dipping.

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