📝 About This Recipe
Born in the rugged windswept plains of Patagonia, Cordero al Palo is a legendary Gaucho tradition that transforms a whole lamb into a masterpiece of smoke and fire. The meat is splayed on a wooden or iron cross and slow-roasted for hours over an open wood fire, resulting in a crackling, golden-brown skin and incredibly succulent, melt-in-your-mouth meat. Infused with a simple yet potent garlic and herb brine called 'salmuera,' this dish is the ultimate celebration of rustic South American outdoor cooking.
🥗 Ingredients
The Lamb
- 10-12 kg Whole Lamb (cleaned and dressed, ideally 6-9 months old)
- 1/2 cup Coarse Sea Salt (for initial seasoning)
The Salmuera (Basting Brine)
- 1 liter Warm Water
- 4 tablespoons Coarse Sea Salt
- 8-10 pieces Garlic Cloves (smashed)
- 4 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 tablespoon Dried Oregano
- 1 tablespoon Black Peppercorns (cracked)
For Serving (Pebre Sauce)
- 1 bunch Fresh Cilantro (finely chopped)
- 1 large Tomato (finely diced)
- 1/2 piece Yellow Onion (finely minced)
- 1 tablespoon Red Chili Paste (Ají) (or finely chopped red chili)
- 2 tablespoons Red Wine Vinegar
- 3 tablespoons Extra Virgin Olive Oil
👨🍳 Instructions
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1
Prepare the fire: Dig a shallow pit and build a large fire using dry hardwood (like oak or fruitwood). Let it burn down for about 45-60 minutes until you have a deep bed of glowing coals with gentle flames.
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2
Prepare the Salmuera: In a bottle or jar, combine warm water, 4 tablespoons of salt, smashed garlic, rosemary, thyme, oregano, and peppercorns. Shake well and let it infuse while you prep the meat.
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3
Butterflying the lamb: Lay the lamb on a clean surface. Using a heavy knife or saw, carefully split the sternum (breastbone) to open the ribcage wide. Do not cut through the back.
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4
Mounting the lamb: Secure the lamb onto the 'asador' (the metal cross or wooden pole). Fasten the legs securely with wire or clamps, ensuring the lamb is splayed flat and won't slip when upright.
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5
Initial seasoning: Rub the entire lamb generously with coarse sea salt on both sides.
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6
Positioning: Stake the cross into the ground about 2-3 feet away from the fire at a 60-degree angle, with the inside (rib side) facing the heat. The wind should be blowing from behind the lamb toward the fire.
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7
Slow roasting (Phase 1): Cook the rib side for approximately 3 hours. Maintain a steady, moderate heat; you should be able to hold your hand near the meat for only 4-5 seconds.
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8
Basting: Every 45 minutes, splash the lamb liberally with the Salmuera using a brush of rosemary sprigs. This keeps the meat moist and builds layers of flavor.
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9
The Flip: Once the ribs are golden and the meat has retracted slightly from the bone, rotate the cross to face the skin side toward the fire.
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10
Slow roasting (Phase 2): Cook the skin side for another 1.5 to 2 hours. This is when the fat renders and the skin becomes incredibly crispy.
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11
Final check: The lamb is done when the thickest part of the leg reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for traditional tender Gaucho style.
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12
Resting: Remove the cross from the fire and let the lamb rest in an upright position away from the heat for 20 minutes before carving to allow juices to redistribute.
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13
Carving: Lay the lamb flat and carve into primal cuts—legs, shoulders, and individual ribs. Serve immediately while hot and crispy.
💡 Chef's Tips
Use only dry hardwood; avoid pine or resinous woods which create bitter soot. If the wind is strong, build a temporary shield with metal sheets to keep the heat consistent. Keep the fire concentrated under the thicker parts (legs and shoulders) and less under the ribs. Don't rush! If the skin browns too fast, move the lamb further back from the coals. Use a clean spray bottle for the salmuera if you don't have a traditional herb brush.
🍽️ Serving Suggestions
Serve with a bowl of fresh Pebre (Chilean salsa) to cut through the richness of the fat. Pair with a bold Chilean Carménère or an Argentine Malbec red wine. Accompany with 'Papas Doradas' (potatoes roasted in the lamb drippings) and a simple tomato and onion salad. Provide plenty of crusty rustic bread to soak up the juices. Finish the meal with a traditional Mate tea to aid digestion.