Cordero Patagónico a la Cerveza

Experience the rich flavors of Patagonia with this traditional "Cordero Patagónico a la Cerveza" (Patagonian Lamb with Beer). This slow-cooked dish combines the succulent tenderness of lamb with the aromatic notes of craft beer, creating a feast that's perfect for any special occasion.

Ingredients

🐑 1 whole leg of lamb 2-3 kg
🧂 Generous amount of coarse salt 2-3 tablespoons recommended
🍺 1 bottle of Beagle Red Ale Beer 330-500ml
🧅 Smoked onion flakes 1-2 teaspoons
⚪️ White pepper 1-2 teaspoons
🌶 Smoked ground chili Ají Molido Ahumado 1-2 teaspoons

Instructions

1- Preparation of the Lamb:

• Place the lamb leg on a wooden cutting board.
• Use a chef's knife to trim excess fat from the lamb.
• Season the lamb leg generously with coarse salt to enhance its natural flavors.

2- Setting Up the Grill:

• Build a fire in the fireplace or barbecue pit using lenga wood, allowing it to burn to embers.
• Position the grill grate about 30 cm above the embers.

3- Initial Searing:

• Place the lamb leg on the grill, fat side up, for 10 minutes.
• Flip and sear the opposite side for another 10 minutes.

4- Wrapping and Seasoning:

• Lay out three layers of aluminum foil on a clean surface.
• Place the seared lamb at the center of the foil.
• Pour the Beagle Red Ale beer generously over the lamb.
• Sprinkle with smoked onion flakes, white pepper, and smoked ground chili.
• Flip the lamb to distribute the beer and spices evenly.
• Wrap the foil tightly to create a sealed packet.

5- Slow Cooking:

• Place the foil-wrapped lamb onto the grill grate, centered over the embers.
• Cook for 40 minutes on one side, then flip and cook for another 40 minutes.

6- Final Crisping (Optional):

• Carefully remove the lamb from the foil and lower the grill grate closer to the embers.
• Cook each side for 3 minutes to achieve a crispy exterior.

7- Serving:

• Transfer the lamb to a clean wooden board.
• Carve and serve the succulent meat, accompanied by your choice of side dishes such as chorizos.

Prep Time: 10 minutes
Cook Time: 106 minutes
Total Time: Approximately 116 minutes
Servings: Approximately 6-8 servings
Equipment: Wooden Cutting Board, Chef's Knife, Fireplace/Barbecue Pit, Grill Grate, Fire Tongs, Aluminum Foil

Cooking Tips

• Choose Lenga wood for a smoky flavor; otherwise, charcoal or other hardwoods can be used.
• Use a sufficient amount of salt to penetrate the lamb’s dense muscle fibers.
• For an enhanced beer aroma, consider using a beer with a rich malt profile.

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Cordero Patagónico a la Cerveza