Entree: Argentina – Buenos Aires – Cordero Patagónico (Slow-roasted Patagonian-style lamb seasoned with garlic and herbs)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 30 min

Ingredients

- 1 leg of lamb, bone-in, approx. 6 lb (2.7 kg)
- 4 tbsp (60 ml) olive oil
- 6 garlic cloves, minced (about 18 g)
- 2 tbsp (30 ml) fresh rosemary, chopped (about 8 g)
- 1 tbsp (15 ml) dried oregano
- 2 tsp (10 g) coarse kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) beef or lamb stock
- 2 medium onions, thickly sliced (about 16 oz / 450 g)
- 2 bay leaves
- 2 tbsp (30 g) unsalted butter
- For the chimichurri:
  - 1 cup (packed) fresh flat-leaf parsley, finely chopped (about 30 g)
  - 1/2 cup (120 ml) olive oil
  - 2 tbsp (30 ml) red wine vinegar
  - 3 garlic cloves, minced (about 9 g)
  - 1 tsp (5 ml) crushed red pepper flakes
  - 1 tsp (5 g) dried oregano
  - 1/2 tsp (3 g) coarse salt
  - 1/4 tsp (1 g) freshly ground black pepper

Instructions

1. Preheat the oven to 325°F (160°C). Pat the leg of lamb dry with paper towels and let sit at room temperature 30 minutes.
2. In a small bowl combine the minced garlic, chopped rosemary, dried oregano, 2 tbsp (30 ml) olive oil, salt, and pepper to form a paste. Rub the paste all over the lamb, working into any crevices.
3. Heat a large ovenproof roasting pan over medium-high heat. Add 2 tbsp (30 ml) olive oil and sear the lamb on all sides until nicely browned, about 6–8 minutes total.
4. Add the sliced onions and bay leaves around the lamb, pour in the white wine and stock, and dot the lamb with the butter. Bring to a simmer on the stovetop.
5. Cover the roasting pan tightly with foil or a lid and roast in the preheated oven for 2 to 2 1/2 hours, or until an instant-read thermometer inserted into the thickest part reads 145–160°F (63–71°C) depending on desired doneness and the meat is tender.
6. Remove the lamb from the oven, transfer to a cutting board, and tent with foil. Let rest 15–20 minutes before carving. Meanwhile skim any fat from the pan juices and reduce over medium heat to make a simple jus if desired.
7. While the lamb rests, make the chimichurri: combine the parsley, 1/2 cup (120 ml) olive oil, red wine vinegar, minced garlic, crushed red pepper, oregano, salt, and pepper in a bowl. Stir to combine and let sit 10 minutes to meld flavors.
8. Carve the lamb into slices and serve with pan jus and a generous spoonful of chimichurri alongside roasted potatoes or grilled vegetables for a traditional Argentine meal.