Entree: Chile – Patagonia – Asado Patagónico (Patagonian slow open-fire roast of lamb or beef cooked over wood embers, served with chimichurri)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 20 min

Total 3 hrs 30 min

Ingredients

- 1 leg of lamb, bone-in, approx. 5 lb (2.3 kg)
- 2 tbsp (30 ml) coarse sea salt
- 1 tbsp (15 ml) freshly ground black pepper
- 1/4 cup (60 ml) olive oil for rubbing
- 2 lb (900 g) small waxy potatoes, halved
- 2 tbsp (30 ml) coarse sea salt for potatoes
- Wood for embers or hardwood charcoal, as needed
- For chimichurri:
  - 1 cup (25 g) flat-leaf parsley, finely chopped
  - 2 tbsp (6 g) fresh oregano, finely chopped (or 1 tsp dried oregano)
  - 4 cloves garlic, minced
  - 1/4 cup (60 ml) red wine vinegar
  - 1/2 cup (120 ml) extra-virgin olive oil
  - 1 tsp (5 g) red pepper flakes
  - 1/2 tsp (2.5 g) coarse sea salt, plus more to taste
  - Freshly ground black pepper to taste
- Lemon wedges for serving (optional)

Instructions

1. At least 1 hour before cooking, bring the leg of lamb to room temperature. Score the fat lightly, rub all over with 1/4 cup (60 ml) olive oil, then season generously with 2 tbsp (30 ml) coarse sea salt and 1 tbsp (15 ml) black pepper. Let rest.
2. Prepare the chimichurri: combine parsley, oregano, garlic, red wine vinegar, extra-virgin olive oil, red pepper flakes, 1/2 tsp (2.5 g) sea salt, and black pepper in a bowl. Stir well and let sit at room temperature to meld flavors.
3. Build a bed of hardwood embers or preheat a charcoal pit until you have glowing coals with low flames. If using a grill grate or asado cross, position so the lamb will sit near but not directly over high flames for slow cooking.
4. Place the lamb on a rack or set near the embers, fat side toward the heat. Arrange the halved potatoes around the lamb, sprinkle with 2 tbsp (30 ml) sea salt and a drizzle of oil.
5. Slow-roast the lamb for 2.5 to 3 hours, maintaining steady embers and turning or rotating the cut every 30–45 minutes for even cooking; baste occasionally with pan juices or a little olive oil if the surface becomes too dry. Aim for an internal temperature near 135°F–145°F (57°C–63°C) for medium-rare to medium, or cook longer for more well-done, depending on preference.
6. When the lamb is tender and the potatoes are cooked through and golden, remove from heat and let the lamb rest 15–20 minutes before carving to retain juices.
7. Carve the lamb into slices and arrange with roasted potatoes. Serve with generous spoonfuls of chimichurri and lemon wedges on the side.