Sage and Black Pepper Lamb Asado
Juicy lamb asado seasoned with sage, olive oil, and black pepper- roasted to perfection.
Ingredients
- 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
Instructions
Season
- 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
- 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
- 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.
