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Cordero Patagónico

Serves 6 Entree gluten-free, dairy-free, meat

Cordero Patagónico

Cordero Patagónico hails from the vast, windswept plains of Patagonia, where lambs graze freely on the natural pastures. This iconic dish is a staple at asados, the traditional Argentine barbecue, often enjoyed during long summer afternoons with friends and family gathered around an open fire. The ritual of grilling lamb over wood embers is as much about the process as the meal itself, a celebration of the region's rugged landscape and its bountiful offerings.

Cordero Patagónico captures the essence of the land with its earthy, robust flavor, subtly enhanced by rosemary and wood smoke, where tender lamb with a pink blush and rendered fat is simply seasoned with coarse salt to highlight its natural taste.

Ingredients

  • 2 kg (4.4 lb)butterflied lamb leg or lamb chops
  • to tastecoarse salt
  • 1 tbspfresh rosemary — optional

Method

  1. Start by generously sprinkling coarse salt over the entire surface of the 2 kg (4.4 lb) butterflied lamb leg or lamb chops. Ensure that the salt is evenly distributed to enhance the natural flavors of the meat during grilling.
  2. If you are using fresh rosemary, set it aside for now. The rosemary will be added towards the end of the grilling process to prevent it from burning and turning bitter.
  3. Prepare your grill by lighting wood or coals until they are hot and glowing. Place the lamb on the grill, fat side down, over medium-high heat. The goal is to achieve a balance between a smoky flavor from the wood and a gentle sear from the heat.
  4. Turn the lamb occasionally to ensure even cooking. If using a butterflied leg, focus on the thicker parts and grill until they are just pink inside. This can take between 40 to 70 minutes, depending on the thickness of the cut. Look for a slight char on the outside while the inside remains juicy and pink.
  5. In the last few minutes of grilling, brush the lamb with a tablespoon of fresh rosemary. The heat will release the essential oils from the rosemary, infusing the lamb with a fragrant aroma without burning the herb.
  6. Once the lamb is cooked to your liking, remove it from the grill and let it rest on a cutting board for 15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and flavorful result.
  7. After resting, slice the lamb across the grain into thick pieces. Slicing against the grain helps to break down the muscle fibers, making each bite more tender.
  8. Serve the sliced lamb with a simple salad. The focus should remain on the lamb, allowing its natural flavors, enhanced by the smoke and rosemary, to be the centerpiece of the meal.