Dish

Cordero patagónico al asador

Patagonian lamb on the spit

Cordero patagónico al asador is made by marinating lamb with garlic, salt, and pepper. The lamb is then cooked on an open fire for several hours until it is tender and juicy. The dish is typically served with chimichurri sauce and roasted vegetables.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Cordero patagónico al asador is a traditional dish from the Patagonia region of Argentina. It is believed to have originated with the indigenous Mapuche people who used to cook lamb in this way.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of this dish, with different marinades and cooking methods. Some people add wine or herbs to the marinade, while others cook the lamb in a pit instead of on an open fire.

Presentation and garnishing

Cordero patagónico al asador is typically served on a large platter with the lamb in the center and the roasted vegetables and chimichurri sauce around the edges. The dish can be garnished with fresh herbs or lemon wedges.

Tips & Tricks

To ensure that the lamb is cooked evenly, it should be turned frequently while it is cooking on the open fire.

Side-dishes

Roasted vegetables, such as potatoes, carrots, and onions, are a popular side dish for cordero patagónico al asador. Chimichurri sauce is also a common accompaniment.