Cordero al Horno is the kind of Spanish dish that changes the pace of a meal. Tapas arrive in small plates and disappear quickly; slow-roasted lamb asks you to settle in.<\/p>\n\n\n\n
On the Jamon Jamon menu, our Cordero al Horno is slow-roasted with thyme, rosemary, red wine and extra virgin olive oil, then served with crispy roasted potatoes and a rich pan jus.<\/p>\n\n\n\n
Cordero<\/em> means lamb and al horno<\/em> means oven-roasted. Across Spain, roast lamb appears in different regional styles, but the basic attraction is simple: long, gentle cooking gives the meat time to become tender while herbs, wine and roasting juices build flavour around it.<\/p>\n\n\n\n Our version is marinated with thyme, rosemary, red wine and extra virgin olive oil before roasting. It comes with crispy roasted potatoes and pan jus, making it one of the more substantial dishes on the menu.<\/p>\n\n\n\n That is a very natural way to build the meal. Start with two or three lighter tapas for the table, then make Cordero al Horno the richer main dish. Padr\u00f3n Peppers, Gambas al Ajillo or Jam\u00f3n Ib\u00e9rico all give you a different texture before the lamb arrives.<\/p>\n<\/div><\/div>\n\n\n\n Because roast lamb is rich, contrast helps. Padr\u00f3n Peppers<\/a> bring something green and lightly smoky, while Gambas al Ajillo<\/a> add seafood and garlic without repeating the same flavours.<\/p>\n\n\n\n If your table wants a fuller Spanish spread, add Patatas Bravas<\/a> or Croquetas de Jam\u00f3n<\/a> before the lamb, but keep the number of richer plates under control so the meal does not become too heavy.<\/p>\n\n\n\n Cordero al Horno is featured on the Jamon Jamon menu. You can plan your meal around it at our Soho or Belsize Park restaurants.<\/p>\n\n\n\n Jamon Jamon Soho is at 3 Caxton Walk, London WC2H 8PW<\/strong>. If you are not rushing to a theatre booking, Cordero al Horno suits a slower dinner with a few tapas first.<\/p>\n\n\n\n Jamon Jamon Belsize Park is at 177 Haverstock Hill, London NW3 4QS<\/strong>. The neighbourhood setting works particularly well for the kind of longer lunch or dinner that roast lamb encourages.<\/p>\n\n\n\n Start with a few tapas, then let the slow-roasted lamb become the centre of the meal.<\/p>\n\nHow we serve it at Jamon Jamon<\/h2>\n\n\n\n
Tapas first, lamb afterwards?<\/h2>\n\n\n
What goes well with Cordero al Horno?<\/h2>\n\n\n\n
Where can you try Cordero al Horno in London?<\/h2>\n\n\n\n
Soho<\/h3>\n\n\n\n
Belsize Park<\/h3>\n\n\n\n
Try Cordero al Horno at Jamon Jamon<\/h2>\n\n\n