Entree: Argentina – Patagonia – Cordero al Asador (Patagonian Spit-Roast Lamb) (Patagonian spit-roasted whole lamb)

Serving Size: 10

Approximate Time

Prep 30 min

Cook 5 hrs

Additional 8 hrs

Total 8 hrs

Ingredients

- 1 whole lamb, approx. 22 lb (10 kg) total, halved or secured whole for a cross asador
- 6 tbsp (90 ml) coarse sea salt
- 8 cloves garlic, minced (approx. 0.5 oz / 15 g)
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) olive oil
- 4 tbsp (60 ml) fresh oregano, chopped (or 2 tbsp dried)
- 4 tbsp (60 ml) fresh rosemary, chopped
- 2 tbsp (30 ml) fresh thyme leaves
- 4 large lemons, juiced (approx. 1 cup / 240 ml)
- 4 bay leaves, crushed
- 2 tsp (10 g) freshly ground black pepper
- 2 cups (480 ml) charcoal or hardwood coals (for fuel)

Instructions

1. Prepare the marinade by whisking together olive oil, minced garlic, white wine, lemon juice, chopped oregano, rosemary, thyme, crushed bay leaves, black pepper and 4 tbsp coarse salt. Rub the mixture all over the lamb, inside and out; let rest refrigerated 4–8 hours or overnight.
2. Build a low, steady bed of coals in an asador or large rotisserie-capable grill so the lamb will roast slowly at indirect heat (aim for 225–275°F / 107–135°C). Secure the lamb on the spit or cross and position it 18–24 inches (45–60 cm) from the coals.
3. Roast slowly, turning regularly if using a cross or at 4–6 rpm on a powered rotisserie, basting occasionally with remaining marinade and sprinkling remaining coarse salt. Maintain steady coals and add fuel as needed.
4. Cook until the thickest part of the leg reaches 145–160°F (63–71°C) for medium to medium-well, about 4–6 hours depending on size and heat; for very tender traditional texture, many cooks roast to 160–170°F (71–77°C).
5. Remove from the spit and rest under loose foil 20–30 minutes before carving. Carve and serve with roasted potatoes, chimichurri or simple salads.