World Flavors Cookbook

Cordero Patagónico al Asador

Patagonian whole lamb butterflied and slow-roasted on a vertical iron cross over open fire for 6-8 hours until deeply caramelized.

Cuisine: Argentina

Ingredients

• 1 whole young lamb (8-10kg), butterflied
• Coarse salt
• Chimichurri for serving
• Wood or charcoal fire

Instructions

1. Spread lamb flat on an iron cross (asador).
2. Season generously with coarse salt.
3. Position the cross at an angle to the fire, not directly over it.
4. Cook 6-8 hours, rotating position occasionally.
5. The skin should be deeply golden and crackling.
6. Carve and serve with chimichurri and bread.