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@ n2da
2025-03-02 22:48:04
This dish is a classic Argentine barbecue (**asado**) preparation, where lamb leg is slowly grilled over an open fire or on a **parrilla** (grill) and served with chimichurri sauce.
## Ingredients
### For the Lamb:
- 1 whole leg of lamb (about 2.3–3.2 kg/5–7 lbs)
- 3 tbsp coarse salt
- 2 tbsp black pepper
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- Juice of 1 lemon
- ½ cup red wine (optional)
### For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro (optional)
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 tbsp dried oregano
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper to taste
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## Instructions
### 1. Prepare the Lamb:
- Pat the lamb leg dry and rub it with **olive oil, garlic, lemon juice, paprika, oregano, cumin, salt, and black pepper**.
- Let it marinate at **room temperature for 1 hour** (or overnight in the fridge for more flavor. I recommend 12-24hrs).
### 2. Set Up the Fire:
- Traditionally, **cordero asado** is cooked over **a wood fire or charcoal** at a **low temperature (225–275°F / 110–135°C)** for slow cooking.
- If using a **grill**, prepare **indirect heat** by placing hot coals on one side and keeping the lamb on the cooler side.
### 3. Grill the Lamb:
- Place the lamb leg on the grill **bone-side down**.
- Cook **low and slow for 3 to 4 hours**, turning occasionally and basting with wine or water to keep it moist.
- If using a thermometer, the **internal temperature** should be:
- **Rare:** 125°F (52°C)
- **Medium-Rare:** 130–135°F (55–57°C) (I recommend medium rare for my lamb)
- **Medium:** 140–145°F (60–63°C)
- **Well Done:** 155°F+ (68°C+)
### 4. Make the Chimichurri Sauce:
- In a bowl, mix **chopped parsley, cilantro, garlic, red pepper flakes, oregano, olive oil, and red wine vinegar**.
- Season with **salt and pepper**.
- Let it sit for **30 minutes** for the flavors to blend.
### 5. Rest & Serve:
- Once cooked, let the lamb rest for **15–20 minutes** before slicing.
- Serve with **chimichurri sauce** and a side of grilled vegetables or crusty bread.
Enjoy your **Argentinian Cordero Asado!** 🇦🇷🔥