Argentinian Cordero Asado (Grilled Lamb Leg) Recipe

• Ingredients
  • For the Lamb:
  • For the Chimichurri Sauce:
• Instructions
  • 1. Prepare the Lamb:
  • 2. Set Up the Fire:
  • 3. Grill the Lamb:
  • 4. Make the Chimichurri Sauce:
  • 5. Rest & Serve:

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

§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! 🇦🇷🔥