Traditional Asado-Style Lamb

Experience the rich, authentic flavors of Argentinian cuisine with the traditional preparation of "Cordero al Asador Cruz," a whole lamb slow-cooked to perfection over an open flame. Complemented by a savory array of grilled appetizers, this dish is a feast ideal for gatherings and celebrations.

Ingredients

For the Lamb:
🐑 1 whole lamb, approximately 10 kg

For the Salmuera (Brine):
💧 1-1.5 liters water
🧂 Coarse grilling salt, Dos Anclas Parrillera Sal Entrefina
🌶️ 1 packet paprika, Dos Anclas Pimentón Extra
🌿 Fresh rosemary, several sprigs
🌿 Bay leaf, several leaves
🧄 Garlic, a few cloves, peeled and smashed
🌶️ Black pepper, freshly ground

For the Appetizers (Picada Paladini):
🌭 Fresh pork sausage, Chorizo Fresco, Paladini brand
🌭 Grilling blood sausage, Morcilla Parrillera, Paladini brand
🌭 Fresh grilling sausage, Salchicha Fresca Parrillera, Paladini brand
🍖 Sweetbreads, Molleja de Corazón
🍖 Lamb chitterlings, Chinchulín de Cordero
🍖 Skirt steak, Entraña

Instructions

1- Prepare the Lamb:

• Lay the lamb flat on a large cutting board. Identify the heavier hindquarters and the rib cage area.
• Use metal wires to secure the lamb to the Asador Cruz (cross spit), positioning the hindquarters higher to receive more heat.
• Position the lamb over a pre-prepped fire pit with the bone side facing the flames.

2- Set up the Fire:

• Build a wood fire to create hot coals and maintain a slow, consistent heat.
• Use the 12-second rule to test the heat intensity.

3- Prepare the Salmuera (Brine):

• In a small pot, warm water and add a generous amount of Dos Anclas Parrillera Sal Entrefina.
• Stir in bay leaves, rosemary, garlic, Dos Anclas Pimentón Extra, and black pepper.
• Pour the warm mixture into a wine bottle with additional garlic, rosemary, bay leaf, and pepper, then cork to infuse flavors.

4- Cooking the Lamb (Bone Side):

• Cook the lamb for 2.5 to 3 hours, basting frequently with the salmuera using the corked wine bottle.
• Consistently monitor the heat and adjust coals to avoid burning.

5- Prepare the Appetizers:

• Grill the assortment of Paladini sausages and offal over the coals until well-browned and cooked through.
• Slice and serve on a wooden board.

6- Flip and Short Final Cook (Skin Side):

• Flip the lamb so the skin side faces the fire and increase the heat to ensure a crispy finish.
• Continue cooking for an additional 30-40 minutes, basting with salmuera.

7- Serve:

• Remove the lamb from the spit when tender and crispy, and place it on a cutting board for carving.
• Serve alongside grilled appetizers and enjoy with a glass of red wine, like Don Valentín Lacrado Roble Cabernet Sauvignon.

Prep Time: Approx. 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 20 people
Equipment: Asador Cruz, grill, fire pit, small pot, glass bottle, wooden spoon, cutting board, knives, tongs, cork

Cooking Tips

• Use the "12-second rule" for optimal heat testing.
• Position heavier parts of the lamb higher to ensure adequate cooking.
• Frequent salmuera basting ensures flavorful, moist meat.

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Traditional Asado-Style Lamb