Entree: Argentina – Northeast Argentina – Cordero a la Estaca (Whole lamb slow-roasted on a vertical stake over an open fire)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 5 hrs 30 min

Total 5 hrs 50 min

Ingredients

- 1 whole lamb, about 20–25 lb (9–11 kg)
- 1 cup (240 g) coarse salt
- 2 tbsp (30 ml) olive oil
- 8 cloves (about 24 g) garlic, minced
- 2 tbsp (8 g) dried oregano
- 1 tbsp (7 g) sweet smoked paprika
- 1 tsp (2 g) freshly ground black pepper
- 4 lemons, quartered (for serving)
Chimichurri:
- 2 cups (50 g) flat-leaf parsley, finely chopped
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) red wine vinegar
- 6 cloves (about 18 g) garlic, minced
- 1 tbsp (6 g) dried oregano
- 1/2 tsp (1 g) crushed red pepper flakes (adjust to taste)
- 1 tsp (6 g) coarse salt
- 1/2 tsp (1 g) black pepper

Instructions

1. Prepare the lamb: rinse and pat the whole lamb dry. Using a sharp knife, make a few shallow incisions in the thicker parts to help salt penetrate.
2. Season: mix coarse salt, minced garlic, dried oregano, smoked paprika, black pepper, and olive oil into a paste. Rub all over the lamb, into the incisions and cavity; let rest at room temperature for 1 hour or refrigerate overnight for deeper flavor, then bring to room temperature before cooking.
3. Prepare the fire and spit: build a bed of embers from hardwood charcoal or wood; maintain moderate, even heat (you want steady embers, not high flames). Secure the lamb on a vertical stake or cross (a la estaca) with sturdy rods, ensuring it sits at an angle so fat drips away from the coals.
4. Roast slowly: position the lamb about 18–24 inches (45–60 cm) from embers. Roast slowly for 4–6 hours, turning or rotating occasionally to ensure even cooking and basting exposed meat with pan drippings or a little olive oil if it begins to dry. Aim for very tender meat that pulls away easily from the bone.
5. Finish crisping: in the last 20–30 minutes bring the lamb slightly closer to the embers or increase heat briefly to crisp the exterior skin, watching carefully to avoid burning.
6. Rest and carve: remove lamb from the stake and let rest for 15–20 minutes. Carve into portions and transfer to a serving platter.
7. Make chimichurri: while the lamb rests, combine chopped parsley, minced garlic, dried oregano, red pepper flakes, coarse salt, black pepper, red wine vinegar, and olive oil. Stir and let sit 10–15 minutes to meld flavors; adjust seasoning.
8. Serve: present carved lamb with lemon wedges and chimichurri on the side for guests to spoon over their portions.