Chilean barbecue: succulent spit-roasted lamb

Experience the culinary heritage of Patagonia with Cordero al Palo, a classic Chilean dish that brings together the rustic art of open-fire cooking with the succulent flavors of roasted lamb. Traditionally slow-cooked over embers, this dish guarantees tender meat and a crispy golden skin, best enjoyed with a glass of red wine in the great outdoors or at your family dining table.

Ingredients

• 🐑 1 whole lamb, 12 to 15 kg, sourced from GRANJA MORENO

• 💧 Water for rinsing

• 🧂 1 cup coarse salt

• 🧄 4 cloves garlic, mashed/minced

• 🌶️ 2 tablespoons merquén

• 🌶️ 2 tablespoons ají de color

• 🌿 3 tablespoons fresh oregano leaves

• 🍃 Bay leaves

• 🌿 Fresh rosemary for basting

• 🍾 1/2 cup vinegar

• 🫒 1 cup olive oil

Instructions

1- Prepare the Lamb:

• Lay the lamb on a large checkered wooden cutting board.

• Use a large knife to butterfly the lamb by cutting along the backbone, allowing it to lay flat for even cooking.

2- Mount on Spit:

• Secure the butterflied lamb onto a custom metal spit using wire and pliers, ensuring it is stretched and the head is slightly downwards.

3- Season the Lamb:

• Rinse the lamb thoroughly with water and sprinkle 1 cup of coarse salt evenly over its surface to adhere to the damp meat.

4- Initial Roasting:

• Place the lamb on the spit over soft, moderate embers with ribs facing the fire.

• Roast for approximately 2 hours, using long metal pokers to adjust the embers as needed.

5- Prepare Chimichurri:

• In a small red enamel saucepan, combine mashed garlic, merquén, ají de color, oregano, rosemary, bay leaves, vinegar, and olive oil.

• Heat to a boil, then remove from heat.

6- Second Roasting & Basting:

• After 2 hours, remove excess salt from the lamb’s surface.

• Use a rosemary bundle as a brush to generously apply warm chimichurri over the lamb.

7- Continue Roasting:

• Roast for another 2 hours until the lamb is tender with a golden-brown, crispy skin.

8- Serve:

• Remove the lamb from the spit, portion with a large knife, and serve hot.

Prep Time: Approximately 1 hour

Cook Time: 4 hours

Total Time: 5 hours

Servings: 12-15 servings

Equipment:

• Custom Metal Spit & Frame for roasting lamb

• Large Knife or Cleaver for cutting lamb

• Pliers or Wire Cutters for securing lamb

• Red Enamel Small Saucepan for chimichurri

• Stone Mortar or Bowl for salt

• Open Fire Pit or Grill

Cooking Tips

• Ensure the lamb is securely mounted to prevent it from falling.

• Maintain a moderate ember heat, avoiding direct flames to prevent burning.

• Use fresh rosemary in the chimichurri for added flavor during basting.

#patagonia #lambroast #openfirecooking #rusticcuisine #chileandishes

Canal13C: https://www.youtube.com/@canal13c68

#canal13c68

Chilean Spit-Roasted Lamb

Chilean Spit-Roasted Lamb

Posted by Waivio guest: @waivio_hivecooking