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

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.