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Cordero Patagónico slow-roasted lamb, typically cooked over an open flame. The lamb is seasoned simply with salt and pepper, allowing the natural flavors of the meat to shine. It’s often served with roasted potatoes and chimichurri sauce

Cordero Patagónico is an iconic dish from Argentina’s Patagonia region, featuring lamb that is slow-roasted over an open fire or in a traditional “asado” style. The lamb is typically seasoned with simple herbs and spices to allow the natural flavors to shine through. Known for its tenderness and deep, smoky flavor, Cordero Patagónico is often served during large gatherings and celebrations, offering a taste of Argentina’s rugged landscape.

Ingredients:

  • 1 whole lamb (around 5-6 kg), butterflied
  • 3 tbsp coarse salt
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 4 cloves garlic, minced
  • Juice of 2 lemons
  • Black pepper to taste
  • Wood for grilling or charcoal for slow-roasting

Instructions:

  1. Prepare the lamb:

    • Begin by butterflying the lamb if it hasn’t been prepared that way already. Season generously with coarse salt, black pepper, minced garlic, rosemary, and thyme. Drizzle olive oil and lemon juice over the lamb, massaging the seasoning into the meat.
    • Let the lamb marinate for at least 2 hours, or overnight in the refrigerator, to allow the flavors to penetrate.

  2. Prepare the grill or open fire:

    • Set up your grill or fire for slow, indirect heat cooking, ensuring the heat is maintained at around 120°C (250°F).
    • If using an open fire, make sure to have a steady source of heat from wood embers, positioning the lamb so that it is slowly cooked by the heat without direct flames.

  3. Cook the lamb:

    • Place the lamb on the grill or spit, skin-side down. Let it roast slowly, turning occasionally. The lamb will cook for approximately 4-5 hours, depending on the size, until the meat is tender and easily pulled apart. Baste occasionally with its own juices or a bit of olive oil and lemon juice.

  4. Rest the lamb:

    • Once the lamb is cooked, remove it from the heat and let it rest for about 15-20 minutes to allow the juices to redistribute.

  5. Serve:

    • Carve the lamb and serve it alongside roasted potatoes, vegetables, or chimichurri sauce.

Nutritional Information (per 150g serving):

  • Calories: 320 kcal
  • Proteins: 30g
  • Carbs: 0g
  • Fats: 22g
  • Fiber: 0g

Cordero Patagónico is a high-protein, rich dish, with the lamb providing healthy fats and lean protein, making it a hearty and flavorful choice for celebrations