Traditional Asado-Style Lamb

Experience the authentic taste of Argentine asado with this Traditional Asado-Style Lamb recipe. Cooked slowly over an open flame for four hours, this dish captures the essence of the Argentine grilling ritual. Complemented by the rich flavors of Dos Anclas spices and enjoyed with friends, this is a true celebration of gastronomy and companionship.

Ingredients

🐑 1 whole lamb
🧄 5 cloves garlic, minced
🧂 2 tablespoons Dos Anclas salt
⚫ 1 tablespoon Dos Anclas black pepper
🍃 2 tablespoons fresh rosemary, chopped
🍋 2 lemons, juiced
🌿 1/4 cup fresh parsley, chopped
🫒 1/4 cup olive oil, choose your preferred brand
🍷 1 bottle Don Valentín Lacrado red wine by Casa Bianchi for serving
🧀 Assorted Picada Paladini cheeses and cold cuts for appetizers

Instructions

1- Prep the Lamb:

• Clean the lamb, ensuring all excess fat is trimmed, and pat it dry with paper towels.
• Generously rub the lamb with minced garlic, lemons' juice, 2 tablespoons of Dos Anclas salt, black pepper, and chopped rosemary. Make sure the mixture covers the entire surface of the lamb.

2- Marinate:

• Place the lamb in a large container and pour olive oil over it. Massage the oil into the meat to thoroughly coat it.
• Cover the container and let the lamb marinate for at least 2 hours, preferably overnight in the refrigerator to enhance the flavors.

3- Setup the Asador Cruz:

• Position the asador cruz (cross-shaped spit) near a medium flame made from natural wood. Allow the wood to burn down until there are consistent, steady embers.

4- Cooking:

• Secure the lamb onto the asador cruz, ensuring it is well-balanced.
• Position the lamb near, but not directly over, the flame. The ideal cooking temperature is around 300°F (150°C).
• Cook for approximately 4 hours, rotating the lamb occasionally for even cooking. Baste with any remaining marinade every hour to keep the meat moist.
• During the last 30 minutes, sprinkle additional fresh parsley over the lamb for a fresh finish.

5- Serve:

• Once cooked, remove the lamb from the asador cruz and let it rest for about 10 minutes before slicing.
• Serve with Don Valentín Lacrado red wine and Picada Paladini cheeses and cold cuts.

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 15 people
Calories per Serving: Approximately 400 kcal
Proteins per Serving: 32g
Fats per Serving: 28g
Carbohydrates per Serving: 2g
Equipment: 🔥 Asador Cruz (cross-shaped spit)
🎛️ Large container for marination
🔪 Sharp chef's knife

Cooking Tips:

• Maintain a consistent flame throughout the cooking process for the best results.
• If the outside is cooking faster, move the lamb farther from the heat source.

#asado #lamb #grilling #argentinecuisine #dosanclas #picadapaladini #donvalentinlacrado #traditionalrecipe

Locos X el Asado: https://www.youtube.com/@LocosXelAsadoOficial

#locosxelasadooficial

Traditional Asado-Style Lamb

Posted by Waivio guest: @waivio_hivecooking