Cordeiro Recipe

Prepare the lamb

Pat the lamb pieces dry with paper towels. Trim excess fat but leave a thin layer for flavor. Set the pieces in a shallow nonreactive dish or a resealable plastic bag.

Make the marinade

In a bowl, combine minced garlic, white wine, lemon juice, olive oil, Dijon mustard, chopped mint, parsley, oregano, rosemary, kosher salt, and black pepper. Whisk until emulsified and herbs are evenly distributed.

Marinate

Pour the marinade over the lamb, turning pieces to coat thoroughly. Seal or cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor. Turn the lamb once halfway through marinating to ensure even flavor absorption.

Bring to room temperature

Remove the lamb from the refrigerator 30–45 minutes before cooking to come to room temperature. Reserve the marinade.

Preheat and sear

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil or use a neutral oil and when shimmering, sear lamb pieces 2–3 minutes per side until well browned (work in batches to avoid crowding). Transfer seared pieces back to the pan.

Deglaze with marinade

After searing all pieces, pour the reserved marinade into the skillet and bring to a simmer for 2 minutes to cook off raw alcohol. Scrape up any browned bits from the bottom with a wooden spoon.

Roast

Place the skillet with lamb and marinade in the preheated oven. Roast for 20–30 minutes, until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste once halfway through roasting with pan juices.

Rest

Remove lamb from oven and transfer to a cutting board. Tent loosely with foil and rest for 10–12 minutes to let juices redistribute (temperature will rise a few degrees).

While lamb rests, place the skillet with pan juices on the stovetop over medium heat. Add butter and stir to melt, scraping up any browned bits. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Slice or arrange the lamb pieces on a platter or individual plates. Spoon the pan sauce over the lamb, scatter whole mint leaves and parsley, and add lemon wedges on the side. If using greens, arrange a bed of arugula and place lamb on top for a bright contrast.

Serve immediately with roasted potatoes, grilled vegetables, or a simple rice pilaf. Leftovers keep 2–3 days refrigerated in an airtight container.