Entree: Argentina – Patagonia – Cordero Patagónico (Slow-roasted Patagonian lamb seasoned with salt, garlic, and regional herbs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 40 min

Ingredients

- 1 bone-in leg of lamb, approx. 4.5 lb (2.0 kg)
- 6 cloves garlic, minced
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (6 g) fresh rosemary, chopped
- 1 tbsp (3 g) fresh oregano, chopped
- 1 tbsp (15 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 cup (240 ml) beef or lamb stock
- 2 tbsp (30 g) unsalted butter
- Fresh parsley for garnish

Instructions

1. Preheat oven or grill: if using an oven, preheat to 325°F (160°C). If using a grill/coal setup, prepare for indirect low heat.
2. Make the rub: combine minced garlic, olive oil, lemon juice, chopped rosemary, chopped oregano, salt, and pepper into a paste. Pat the lamb dry and make several 1-inch (2.5 cm) deep slits in the meat; push the paste into the slits and rub the exterior thoroughly.
3. Sear (optional): heat a large skillet over medium-high heat and sear the lamb 3–4 minutes per side until browned to develop color.
4. Roast low and slow: place the lamb on a rack in a roasting pan. Pour stock into the pan for moisture. Roast in the oven at 325°F (160°C) until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 1.5–2 hours depending on size; for medium cook to 135–140°F (57–60°C).
5. Rest and finish: remove lamb and tent loosely with foil for 15–20 minutes (temperature will rise a few degrees). Meanwhile, put pan juices over medium heat, whisk in butter to make a simple jus, adjust seasoning.
6. Carve across the grain and serve with the jus, garnished with chopped parsley. Traditionally enjoyed with crusty bread and simple roasted vegetables.