Entree: Chile – Patagonia – Cordero al Palo (Whole lamb slow-roasted on a spit over coals until tender and smoky)

Serving Size: 10

Approximate Time

Prep 45 min

Cook 4 hrs

Additional 20 min

Total 5 hrs 10 min

Ingredients

- 1 whole lamb, butterflied and flattened, approx. 20 lb (9 kg)
- Coarse sea salt, about 1/4 cup (60 g) plus extra for finishing
- 1/2 cup (120 ml) olive oil
- 10 garlic cloves, crushed
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 g) fresh oregano leaves, chopped (or 2 tsp dried oregano)
- 2 tbsp (30 g) chopped fresh parsley (optional, for sauce)
- 1 tbsp (15 g) sweet paprika (optional)
- 1 tsp (5 g) freshly ground black pepper
- 1/2 cup (120 ml) water or dry white wine for basting (optional)
- Wood or hardwood charcoal for the fire
- Lemon or fresh chimichurri (parsley, garlic, vinegar, oil, red pepper flakes) for serving (chimichurri ingredients listed below):
  - 1 cup (25 g) flat-leaf parsley, finely chopped
  - 3 garlic cloves, minced
  - 2 tbsp (30 ml) red wine vinegar
  - 1/2 cup (120 ml) olive oil
  - 1/2 tsp (2 g) red pepper flakes
  - Salt and pepper to taste

Instructions

1. Prepare the lamb by butterflying and flattening it so it will roast evenly on a spit or frame. Pat dry and rub all over with coarse sea salt and black pepper; let rest at room temperature for 30–45 minutes.
2. In a bowl, whisk together the olive oil, crushed garlic, red wine vinegar, oregano, and paprika if using. Rub this mixture all over the lamb, massaging it into the meat and under the skin where possible.
3. Build a steady bed of hardwood coals or charcoal and set up a spit or cross-frame so the lamb will sit several inches above the embers. Maintain moderate, even heat rather than intense flames.
4. Secure the lamb on the spit or frame and begin slow-roasting, turning occasionally. Baste every 20–30 minutes with a little of the oil mixture or the water/wine to keep the meat moist and help form a crust. Roast for 3–5 hours depending on size and heat, until the internal meat is tender and an instant-read thermometer reads about 145–160°F (63–71°C) in the thickest parts.
5. While the lamb rests, make chimichurri by combining parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Allow to sit for at least 10 minutes to meld.
6. Remove the lamb from the spit, let it rest 15–20 minutes, then carve and serve with lemon wedges and chimichurri alongside roasted potatoes or bread.