Cordero al Palo
Cordero al Palo is a traditional Chilean dish where a whole lamb is slow-cooked over an open fire. This recipe has been adapted for a home kitchen.
Ingredients - Serves 8
- Black pepper - 1 tablespoon
- Salt - 2 tablespoons
- Olive oil - 1/4 cup
- Thyme - 2 tablespoons, chopped
- Rosemary - 2 tablespoons, chopped
- Garlic - 6 cloves, minced
- Lamb shoulder - 1 whole (about 4-5 lbs)
Let's Get Started
- In a bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper.
- Rub the mixture all over the lamb shoulder, making sure to get into all the nooks and crannies.
- Preheat your oven to 325°F (165°C).
- Place the lamb shoulder on a rack in a roasting pan and cover with foil.
- Roast in the preheated oven for about 4 hours, or until the lamb is tender and pulls apart easily with a fork.
- Let the lamb rest for about 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: 10g
- Protein: 40g
- Sodium: 1200mg
- Sugar: 2g
