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Cordero Magallánico al Palo
A traditional Patagonian Chilean dish where a whole lamb is slow-roasted over an open fire (al palo) on a spit. This method imparts a smoky flavor and incredibly tender, succulent meat. It's a celebratory dish often prepared for gatherings and special occasions.
🧂 Ainekset
- 1 medium Whole lamb(approximately 15-20 kg, cleaned)
- 100 g Salt(coarse sea salt)
- 2 tbsp Black pepper(freshly ground)
- 10 cloves Garlic(minced)
- 3 sprigs Rosemary(fresh)
- 3 sprigs Thyme(fresh)
- 50 ml Olive oil
👨🍳 Ohjeet
- 1
Prepare the lamb: Ensure the lamb is thoroughly cleaned. Make deep incisions all over the lamb for seasoning to penetrate.
💡 Ammattilaisvinkit: Ask your butcher to prepare the lamb for spit-roasting. - 2
Prepare the marinade: In a small bowl, mix coarse salt, black pepper, minced garlic, chopped fresh rosemary, and thyme. Add olive oil to form a paste.
- 3
Season the lamb: Rub the salt and herb mixture generously all over the lamb, pushing it into the incisions. Let it marinate for at least 1 hour at room temperature, or preferably overnight in the refrigerator.
- 4
Prepare the fire: Build a strong, consistent fire in a pit or designated area for roasting. Let it burn down to glowing embers.
💡 Ammattilaisvinkit: The heat should be consistent and not too intense to avoid burning the outside before the inside is cooked. - 5
Skewer the lamb: Securely skewer the lamb onto a sturdy metal spit. Ensure it is balanced for even rotation.
💡 Ammattilaisvinkit: Use strong wire or skewers to hold the lamb in place. - 6
Roast the lamb: Place the spit over the embers. Begin rotating the lamb slowly and continuously. This process will take 4-6 hours, depending on the size of the lamb and the heat of the fire.
💡 Ammattilaisvinkit: Baste the lamb occasionally with its own juices or a little olive oil to keep it moist. - 7
Check for doneness: The lamb is ready when the internal temperature reaches 71°C (160°F) in the thickest part of the thigh, and the juices run clear. The skin should be golden brown and crispy.
💡 Ammattilaisvinkit: Use a meat thermometer for accuracy. - 8
Rest and serve: Once cooked, carefully remove the lamb from the spit. Let it rest for at least 20-30 minutes before carving. Serve hot.
💡 Ammattilaisvinkit
- ✓Patience is key for this cooking method.
- ✓Ensure the fire is managed well for consistent heat.
- ✓The quality of the lamb is crucial for the final flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a simple marinade of lemon juice and paprika for a different flavor profile.
- Serve with traditional Chilean sides like 'puré de papas' (mashed potatoes) or a fresh salad.