Entree: Argentina – Pampas – Cordero Patagónico (Slow-roasted Patagonian lamb seasoned with garlic and herbs, served with a bright chimichurri sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs 20 min

Ingredients

- 1 whole leg of lamb, bone-in, approx. 6 lb (2.7 kg)
- 1/4 cup (60 ml) extra-virgin olive oil
- 8 cloves (about 30 g) garlic, minced
- 2 tbsp (30 g) kosher salt
- 2 tsp (4 g) freshly ground black pepper
- 2 tbsp (8 g) fresh rosemary, minced
- 1 tbsp (3 g) dried oregano
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 cup (120 ml) dry white wine or beef broth (optional)
- 1 large onion, halved and thickly sliced for the roasting pan

Chimichurri
- 1 cup (packed) fresh flat-leaf parsley, finely chopped, about 30 g
- 2 tbsp (8 g) fresh oregano leaves, finely chopped (or 2 tsp dried)
- 3 cloves (about 12 g) garlic, minced
- 1/2 tsp (1 g) red pepper flakes
- 3 tbsp (45 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 tsp (1 g) kosher salt, plus more to taste
- Freshly ground black pepper to taste

Instructions

1. Remove the leg of lamb from the refrigerator 1 hour before cooking to come to room temperature. Preheat oven to 325°F (160°C).
2. In a bowl combine olive oil, minced garlic, kosher salt, black pepper, minced rosemary, dried oregano, and lemon juice to form a paste.
3. Pat the lamb dry, score the fat in a diamond pattern if present, and rub the herb-garlic paste all over the lamb, working it into any crevices. Place the sliced onion in the bottom of a large roasting pan and set the lamb on top.
4. Pour the white wine or beef broth into the pan (if using) to keep the environment moist. Roast uncovered in the preheated oven for about 2 to 2 1/2 hours, basting once halfway through, until an instant-read thermometer inserted into the thickest part registers 130–135°F (55–57°C) for medium-rare or 140–145°F (60–63°C) for medium.
5. Remove the lamb from the oven, tent loosely with foil, and rest for 20–30 minutes before carving to allow juices to redistribute.
6. While the lamb rests, prepare chimichurri: in a bowl combine chopped parsley, chopped oregano, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well and taste-adjust seasoning. Let stand at room temperature for at least 10 minutes to marry flavors.
7. Carve the lamb against the grain into slices and serve with generous spoonfuls of chimichurri alongside roasted onions.