Cardenal Mendoza Roast Lamb

15 December 2016
Surprise your family with a typical Spanish récipe for Christmas dinner, succulent Lamb roast with Cardenal Mendoza. Get the Recipe
roast lamb


4 serves

  • 1 leg of lamb 
  • 5 pieces of garlic sliced   
  • 2 glasses of water 
  • 2 glasses of Cardenal Mendoza brandy 
  • 2 onions
  • 5-6 potatoes
  • salt & pepper 


90 min

  1. Preheat the oven to 180 °
  2. Make slits in the lamb and stuff with garlic then tie the lamb with cooking rope to seal the flavours  
  3. Spread the lamb with olive oil and pepper and salt and place in the oven.  Take a look every 10 mins to make sure it's browning 
  4. Pour the Cardenal Mendoza brandy and water into a saucepan and heat gently, or you can heat in the microwave, but don't boil it
  5. Throw the brandy on the lamb and allow to brown further in the roasting oven
  6. Slice the onions and potatoes 
  7. Add onions and potatoes to the lamb when the lamb has only about 30 mins to go