Argentinian Grilled Patagonian Lamb

Ingredients

• 2 lbs (900g) lamb leg or shoulder, bone-in 2 lbs (900g) lamb leg or shoulder, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and black pepper to taste Salt and black pepper to taste
• Chimichurri sauce, for serving Chimichurri sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped oregano, ground cumin, smoked paprika, olive oil, salt, and black pepper.
2. 2.
   Place the lamb in a large dish and rub the marinade all over the meat, ensuring it is evenly coated. Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the lamb from the marinade and let it come to room temperature.
5. 5.
   Grill the lamb over direct heat for about 10 minutes per side, or until it reaches an internal temperature of 145°F (63°C) for medium-rare. Adjust the cooking time according to your desired level of doneness.
6. 6.
   Remove the lamb from the grill and let it rest for 10 minutes before slicing.
7. 7.
   Serve the grilled Patagonian lamb with chimichurri sauce on the side.

Treat your ingredients with care...

• Lamb — Choose a high-quality cut of lamb, preferably from the leg or shoulder, as they are more tender and flavorful. Trim any excess fat before marinating.
• Chimichurri sauce — Prepare the chimichurri sauce in advance to allow the flavors to meld together. It can be made with a combination of fresh parsley, garlic, red wine vinegar, olive oil, and spices.

Tips & Tricks

• For a smokier flavor, add wood chips or chunks to the grill while cooking the lamb.
• Letting the lamb rest after grilling allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the grilled lamb with traditional Argentinian sides like roasted potatoes, grilled vegetables, or a fresh green salad.

Serving advice

Slice the grilled Patagonian lamb into thin slices and serve it on a platter. Drizzle some chimichurri sauce over the meat and garnish with fresh herbs for an attractive presentation.

Presentation advice

Arrange the sliced grilled lamb on a bed of fresh lettuce leaves or grilled vegetables. Place a small bowl of chimichurri sauce in the center for dipping or drizzling over the lamb. Serve with warm crusty bread on the side.