Entree: Chile – Northern Chile – Asado de Cordero (Slow-roasted Northern Chilean lamb cooked over coals or in an oven with garlic, cumin, and regional aromatics)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 20 min

Total 4 hrs 40 min

Ingredients

- 1 bone-in lamb shoulder, approx. 6 lb (2.7 kg)
- 6 cloves garlic, minced (approx. 0.5 oz / 14 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (10 g) ground cumin
- 2 tbsp (6 g) dried oregano
- 1 tbsp (8 g) sweet paprika
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) dry white wine or beer
- 2 large onions, halved and roughly sliced (approx. 12 oz / 340 g)
- 1 lb (450 g) small potatoes, halved
- 2 tbsp (30 ml) vegetable oil (for potatoes and onions)
- 2 bay leaves
- 1 bunch fresh parsley for garnish (optional)

Instructions

1. Combine minced garlic, olive oil, lemon juice, ground cumin, dried oregano, paprika, salt, and pepper in a bowl to make a paste.
2. Score the fat on the lamb shoulder and rub the garlic-spice paste all over, working it into cuts; let marinate in the refrigerator for 2–6 hours or overnight for best flavor.
3. If cooking over coals: prepare a moderate bed of embers. If oven-roasting: preheat oven to 325°F (165°C).
4. Place the marinated lamb on a rack in a roasting pan (or on a grill rack above coals). Add the white wine or beer and tuck bay leaves into the pan to steam and flavor.
5. Roast slowly: in the oven cook for about 3–4 hours, basting occasionally with pan juices, until internal temperature reaches 180°F–190°F (82°C–88°C) and meat is tender; over coals cook at a low, steady heat, turning once, until tender and lightly charred.
6. About 60 minutes before the lamb is done, toss potatoes and sliced onions with vegetable oil, a pinch of salt and pepper, and spread around the lamb in the pan or on a grill-side sheet; roast until tender and golden.
7. When lamb is done, remove from heat and let rest 15–20 minutes before carving to retain juices.
8. Carve the lamb into portions, serve with roasted potatoes and onions, and garnish with chopped fresh parsley if desired.