Chilean Spit-Roasted Lamb
Chilean Spit-Roasted Lamb, also known as 'cordero al palo', is a traditional dish widely enjoyed in Chile, especially in the southern regions. This deliciously rustic meal involves cooking a whole lamb over an open fire, imparting a smoky and rich flavor. The preparation is typically undertaken in an outdoor setting, where the lamb is seasoned generously with salt, garlic, and other aromatic herbs before being slowly roasted on a spit for several hours until the meat is tender and juicy. This social and festive cooking style makes it perfect for gatherings and special occasions, celebrating the rich cultural heritage of Chileans.
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
Posted by Waivio guest: @waivio_hivecooking
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