This Sage and Black Pepper Roasted Lamb Asado is extremely juicy and packed with so much flavor. We love how simple and easy it is to prepare, and all you need are 4 ingredients!
My husband and I discovered this cut of lamb last year around Passover time. While there are a variety of cuts available especially during this season(everyone is looking for a “nicer cut of meat”), we wanted something small because it was just the two of us.
Our eyebrows raised at the checkout counter when we paid for our cart because the meat was so cheap. But when I got home, added some simple seasonings, and set the thing in the oven to roast for a few hours, oh my. The house smelled delectable and we almost ate the entire thing standing there in the kitchen!!
Lamb asado became our favourite meat that night and we run to the butchers every holiday to snag a piece- apparently we aren’t the only ones!!
Try out favorite Kosher for Passover(gluten free) desserts:
Hot Chocolate Cakes
Fruity Lemon Strawberry Sorbet
Cooking lamb, and cuts of meat in general can be scary- you don’t want it dry and because it’s often the centerpiece of the table, it has to be perfect.
There’s just a couple steps here to ensure success every time!
- Season the meat
What you’ll need:
+Good quality olive oil
+crushed black pepper
+fresh sage leaves
2. Drizzle the meat with good quality olive oil and rub it on to coat both sides. Crush some coarse salt between your fingertips and sprinkle over a generous amount of crushed black pepper(2 teaspoons), to either side of the meat. I like to give that a rub in so make sure the asado is evenly coated.
3. You’ll need 4-5 fresh sage leaves for each side of the meat. Stick them on to the fleshy parts of the asado in an aesthetic pattern- they will stay in place with the olive oil. That’s it!
Roasting Lamb Asado
The trick for the juiciest lamb asado is to tightly cover it while roasting. Transfer the whole piece of meat to a roasting pan or simply leave it in the large baking dish you seasoned it in. We are going to double wrap it. Place a piece of parchment paper over the meat, and cut two long strips of aluminum foil. Cover the parchment lengthwise with the foil, tucking in the edges. Place the second piece short-way across the center of the pan and down under the bottom. Tightly tuck in all the edges.
Roast the Lamb Asado at 400 F/ 200 C for 4 hours, without checking on it. You will start to smell that amazing smell!
After four hours, lower the temperature of the oven to 350 F/ 180 C. Uncover the meat and continue to roast it for another 15 minutes.
Serve bone side up, and cut in between the bones.
What to do with the Drippings?
There will be tons of fat drippings from the lamb. This makes the best addition to burgers and taco meat, or potatoes. Pour the fat into a container and keep in the fridge for a few days or freeze for later use!
We hope you have a beautiful holiday and love this Sage and Black Pepper Lamb Asado like we do! Share your photos with us on Instagram if you make this for a special occasion, or just during the week! Love, Estee
Sage and Black Pepper Lamb Asado
- 1 kilo lamb asado, bone-in(2.2 pounds) this is about enough for two people, if serving more, double it!
- 1/2 Tbs olive oil
- 2 tsp black pepper
- 1/2 tsp coarse salt
- 8-10 fresh sage leaves
- Preheat oven to 200 C/ 400 F.Place meat in a roasting pan or baking dish. Drizzle over olive oil and rub to fully coat the meat on both sides. Sprinkle with black pepper and crush over coarse salt. Lightly rub in the seasonings on both sides.
- Press on 4-5 sage leaves to the fleshy part of the meat. The sage will stick to the olive oil.
- Cover your roasting pan or baking dish with a piece of baking/parchment paper, and on top of it aluminium foil. I like to cover the pan lengthwise with one piece and add another piece along the centre and under the pan for the tightest fit.
- Roast the lamb for 4 hours.Lower the temperature of the oven to 180 C/ 350 F , uncover the meat and let it cook uncovered for another 15 minutes. Serve bone side up and cut in between the bones. Save all the lamb fat drippings for burgers! You can pour the fat into a container and freeze it for later use.
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