Cordeiro Recipe

Prepare the lamb

Rinse the lamb pieces and pat them very dry with paper towels. Trim any excessive fat but leave some fat for flavor. Season the pieces lightly with 1 teaspoon of the coarse sea salt and 1/2 teaspoon of the black pepper; set aside on a tray.

Make the marinade

In a large bowl, whisk together the white wine, lemon juice, lemon zest, minced garlic, chopped mint, chopped parsley, chopped oregano (or thyme), red pepper flakes (if using), the remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and the olive oil until well combined.

Marinate the lamb

Place the lamb pieces in a large resealable bag or a nonreactive dish. Pour the marinade over the lamb, making sure all pieces are well coated. Massage the marinade into the meat, remove excess air from the bag (if using), and refrigerate for at least 4 hours and up to 24 hours. Turn the pieces once or twice during marinating to redistribute flavors.

Bring to room temperature

About 45–60 minutes before cooking, remove the lamb from the refrigerator and let it come to room temperature in the marinade to ensure even cooking. Reserve the marinade for basting and sauce (see below).

Preheat and prepare for cooking

Preheat oven to 375°F (190°C) if roasting. Alternatively, prepare a grill for medium-high direct heat. If roasting, heat a heavy ovenproof skillet (or roasting pan) over medium-high heat on the stovetop and add 1 tablespoon of olive oil.

Sear the lamb

Remove lamb pieces from the marinade, letting excess drip off (reserve marinade). Sear the lamb pieces in batches in the hot skillet for 2–3 minutes per side until well browned (do not overcrowd). For grill: grill 2–3 minutes per side to develop grill marks. Transfer seared pieces to the ovenproof skillet or a roasting pan if not already there.

Roast or finish cooking

If roasting, place the skillet or pan into the preheated oven and roast for 20–30 minutes, or until the internal temperature reaches 130–135°F (54–57°C) for medium-rare or 140–145°F (60–63°C) for medium. If using a grill, move the lamb to indirect heat and close the lid, cooking until the same internal temperature is reached. Baste once during cooking with 2–3 tablespoons of the reserved marinade that have been brought to a boil for at least 2 minutes to ensure safety.

Make finishing butter

While the lamb rests, melt the unsalted butter in a small skillet over low heat and stir in the chopped fresh mint (2 tablespoons) and optional chopped parsley. Warm for 30–60 seconds; do not brown.

Rest the lamb

Remove the lamb from the oven or grill and transfer to a cutting board. Tent loosely with foil and rest for 10–12 minutes to allow juices to redistribute; the internal temperature will rise a few degrees during resting.

Slice and serve

Arrange the lamb pieces on a serving platter, spoon the warm mint butter over the lamb, garnish with extra mint leaves and parsley if desired, and serve with lemon wedges on the side for squeezing. Taste and adjust with a pinch of salt if needed.

Optional sauce use for reserved marinade

If you saved marinade, bring it to a vigorous boil in a small saucepan and simmer 3–4 minutes to reduce slightly and kill bacteria, then whisk in 1 tablespoon cold butter off heat for shine and finish. Drizzle sparingly over the lamb.