Cordero al Asador
Cordero al Asador is a traditional Argentine dish, where a whole lamb is cooked over an open fire. This recipe simplifies the process for home cooking.
Ingredients - Serves 8
- Olive oil - 1/2 cup
- Rosemary - 5 sprigs, leaves removed and chopped
- Garlic - 10 cloves, minced
- Black pepper - 1 tablespoon
- Salt - 1/4 cup
- Whole lamb - 1 (about 20 pounds)
Let's Get Started
- Prepare the lamb by removing any excess fat and making small incisions all over the meat.
- In a small bowl, combine the salt, pepper, garlic, rosemary, and olive oil to make a paste.
- Rub the paste all over the lamb, making sure to get it into the incisions.
- Set up a fire pit with a spit or a grill with a rotisserie attachment. The fire should be medium heat and the lamb should be at least 3 feet from the flames.
- Cook the lamb for about 4 hours, turning it every 30 minutes, until the internal temperature reaches 145°F for medium-rare.
- Let the lamb rest for 15 minutes before carving and serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Calories: 500
- Fat: 30g
- Carbs: 0g
- Protein: 60g
- Sodium: 200mg
- Sugar: 0g
