Entree: Chile – Patagonia – Calafate con Cordero (Patagonian roast lamb served with a sweet-tart calafate berry reduction)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 10 min

Ingredients

- 4 lb (1.8 kg) bone-in lamb shoulder or leg, trimmed of excess fat
- 2 tbsp (30 ml) olive oil
- 1 1/2 tsp (8 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 6 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 large onion, quartered
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef or lamb stock
- 1 cup (240 g) calafate jam or calafate berries (fresh or frozen) — if using frozen berries, thaw before use
- 2 tbsp (30 ml) honey or to taste
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (30 g) cold butter (optional, for finishing sauce)
- Salt and pepper to adjust

Instructions

1. Preheat the oven to 325°F (160°C). Pat the lamb dry. Make shallow slits in the meat and tuck garlic slices into the slits. Rub the lamb with olive oil, salt, and black pepper, and scatter rosemary and thyme over and around the meat.
2. Place the quartered onion in a roasting pan to form a bed and set the lamb on top. Roast in the preheated oven for 2 to 2 1/2 hours (depending on size), basting occasionally with pan juices, until the meat is very tender and reaches an internal temperature of about 145–160°F (63–71°C) for medium to well done and pulls easily.
3. Remove the lamb from the pan and tent with foil to rest for 15–20 minutes. Skim fat from the pan juices and reserve the juices for the sauce.
4. Meanwhile, make the calafate reduction: in a saucepan over medium heat, combine calafate jam or berries, red wine, stock, honey, and red wine vinegar. Bring to a simmer and cook until the mixture reduces and thickens to a glossy sauce, about 12–15 minutes. If using whole berries, mash them while reducing and strain if you prefer a smooth sauce.
5. Whisk in cold butter off the heat for a silky finish, if desired. Taste and adjust seasoning with salt, pepper, or a touch more vinegar or honey to balance sweetness and acidity.
6. Carve the lamb into slices and serve with the calafate reduction spooned over and alongside. Spoon any remaining pan juices over the meat and serve with roasted potatoes or seasonal vegetables typical of Patagonian meals.