Cordeiro Recipe

Prepare the lamb

Remove the lamb from the refrigerator 30–45 minutes before cooking to bring it toward room temperature. Pat the meat dry with paper towels. Trim any excessive fat, leaving a thin fat cap for flavor.

Make the marinade

In a bowl, combine 4 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, Dijon mustard, smoked paprika, black pepper, and kosher salt. Whisk until emulsified.

Marinate the lamb

Rub the marinade all over the lamb, making sure to get into any crevices and around the bone. Place the lamb in a shallow dish or resealable bag. Marinate in the refrigerator for at least 1 hour and up to 6 hours. If time is very short, let sit at room temperature for 30 minutes after rubbing.

Bring to room temperature

Remove the lamb from the fridge 30 minutes before roasting if marinated. Preheat the oven to 425°F (220°C).

Sear the lamb

Heat an ovenproof skillet or roasting pan over medium-high heat and add 1 tbs olive oil. When shimmering, sear the lamb 2–3 minutes per side until nicely browned (including the fat side). Use tongs to hold and brown edges as needed.

Roast

Transfer the skillet or roast pan to the preheated oven. Roast at 425°F (220°C) for 10 minutes to develop a crust, then reduce oven temperature to 375°F (190°C) and continue roasting until internal temperature reaches desired doneness: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 2 lb bone-in piece expect ~25–35 minutes total after searing depending on thickness. Use an instant-read thermometer inserted into the thickest part, not touching bone.

Rest

Remove the lamb from the oven when it reaches 5°F (3°C) below target as it will continue cooking. Transfer to a cutting board, tent loosely with foil, and rest 10–15 minutes. This ensures juices redistribute and yields tender slices.

Deglaze the pan

While the lamb rests, place the roasting pan or skillet on the stovetop over medium heat. Add the chopped shallot and sauté in any rendered fat for 1–2 minutes until softened. Pour in 1 cup red wine (or stock) and scrape up browned bits from the pan with a wooden spoon.

Reduce

Simmer the liquid until reduced by about half, 4–6 minutes, concentrating the flavor. If the sauce is too tart, stir in 1 tsp honey or brown sugar.

Finish the sauce

Off heat, whisk in 2 tbs cold butter a little at a time to emulsify and slightly thicken the sauce. Stir in chopped parsley, taste and season with salt and pepper as needed. Strain the sauce if a smoother texture is desired.

Slice the rested lamb against the grain into 1/4–1/2-inch thick slices. Arrange on a warm platter, sprinkle with coarse sea salt and serve with lemon wedges and the pan sauce on the side.