Grilled Lamb and Stuffed Butternut Squash

Immerse yourself in the rich culinary tradition of Argentina with this exquisite Grilled Lamb and Stuffed Butternut Squash recipe. Perfect for a communal feast, this dish features tender, slowly-grilled lamb paired with a sumptuous squash stuffed with mozzarella and vegetables. A bottle of Argentine wine complements this spectacular dish, suitable for any celebratory occasion.

Ingredients

For the Lamb:
🐑 1 whole lamb, 8-9 kg
🧂 Coarse salt, "gruesa"
🌿 White peppercorns or black pepper
🍃 Bay leaves
🌿 Dried thyme
🧄 Crushed garlic cloves
💧 Water for the salmuera

For the Stuffed Butternut Squash:
🎃 1 large butternut squash
🫒 Olive oil
🧀 Mozzarella cheese, diced
🌽 Corn kernels
🧅 Red onion, chopped
🧅 Green onion, scallion, chopped
🍷 Don Valentín Lacrado de Bodega Bianchi, for serving

Instructions

1- Prepare the Lamb:

• Place the lamb on a cutting board.
• Open it by slicing along the backbone and flatten it like a "sapo" (frog style).
• Remove the neck and kidneys to avoid overcooking.
• Cut through hindquarters and shoulder blades for even flattening.

2- Prepare the Grill:

• Ignite a coal fire until red and ash-covered.
• Arrange coals mainly under hindquarters and around ribs, leaving ribs' center clear.

3- Prepare the Salmuera:

• In a cast-iron pot, boil water over the fire.
• Add coarse salt, white peppercorns, bay leaves, thyme, and crushed garlic.
• Simmer to infuse flavors.

4- Cooking:
Grill the Lamb:

• Place lamb on grill, skin side up, ribs toward coals.
• Cook slowly for 2.5–3 hours. Baste 2-3 times with salmuera.

Cook the Squash:

• Pierce squash and drizzle with olive oil.
• Wrap in aluminum foil and place in embers.
• Cook for 35-40 minutes, rotating occasionally until soft.
• Cool slightly, then halve and scoop out flesh.

5- Prepare Squash Filling:

• In a frying pan, sauté red onion in olive oil over embers.
• Add green onion, corn, and garlic, sautéing for 7 minutes.
• Mix sautéed vegetables with squash flesh and mozzarella.

6- Finish Grilling:

• Flip lamb skin-side down, cook for another 1 hour.
• Fill squash skins with mixture, heat on grill for 10 minutes to melt cheese.

7- Serve:

• Presentation: Serve lamb on a wooden board, accompanied by stuffed squash.
• Pair with Don Valentín Lacrado de Bodega Bianchi.

Prep Time: 30-45 minutes
Cook Time: 3.5-4.5 hours
Total Time: 4-5 hours
Servings: 10-12
Calories: 450-500 per serving
Proteins: 40g
Fats: 30g
Carbohydrates: 20g

Equipment:

• Parrilla (Grill): Built-in brick grill
• Knives: Chef's knife, utility knife
• Cutting Board: Wooden
• Bowls: Various for mixing
• Pot: Cast-iron cauldron
• Ladle: Metal
• Aluminum Foil: For squash wrapping
• Frying Pan: Non-branded
• Tongs: For handling
• Fork: For testing doneness

Cooking Tips

• Regularly baste lamb with salmuera for flavor.
• Keep the heat low and steady for perfect grilling.
• Use embers creatively for cooking squash.

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Grilled Lamb and Stuffed Butternut Squash