Entree: Argentina – Central Culinary Region – Cordero Patagónico (Patagonian roasted lamb seasoned with regional herbs and salt)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Additional 20 min

Total 2 hrs 50 min

Ingredients

- 4.5 lb (2.0 kg) bone-in leg of lamb, trimmed
- 4 cloves garlic, minced
- 2 tbsp (30 ml) coarse sea salt
- 2 tbsp (30 ml) chopped fresh rosemary
- 2 tbsp (30 ml) chopped fresh oregano
- 2 tsp (10 ml) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 1 cup (240 ml) beef or lamb stock, warmed
- 2 tbsp (30 ml) red wine vinegar
- Zest of 1 lemon
- 2 sprigs fresh parsley for garnish (optional)

Instructions

1. Score the fat on the leg of lamb lightly and pat dry. In a small bowl combine garlic, sea salt, rosemary, oregano, black pepper, olive oil, red wine vinegar, and lemon zest to make a coarse paste.
2. Rub the herb-garlic paste all over the lamb, pressing into scores; let repose for at least 1 hour at room temperature or refrigerate up to 8 hours (bring back to room temperature before roasting).
3. Preheat the oven to 325°F (160°C). Place the lamb on a rack in a roasting pan, fat side up, and pour warmed stock into the pan (stock should not touch the lamb).
4. Roast uncovered about 1 hour 45 minutes to 2 hours 15 minutes, basting every 30 minutes with pan juices, until an internal temperature of 135–140°F (57–60°C) for medium-rare or longer for desired doneness.
5. If you want a crisper crust, increase oven to 425°F (220°C) for the final 10–15 minutes, watching closely to avoid burning the herbs.
6. Remove the lamb, tent with foil, and rest 15–20 minutes before carving. Garnish with parsley if using and serve with pan juices spooned over slices.