Cordero al Palo (Chilean Roasted Lamb, Oven Version)

Ingredients

• 1.6 kg bone-in lamb shoulder
• 18 g coarse salt
• 4 cloves garlic
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tsp dried oregano
• 1 tsp Chilean merkén
• 1/2 tsp ground cumin
• 1 tsp ground black pepper
• 150 ml dry white wine
• 150 ml water
• 800 g waxy potatoes
• 1 piece yellow onion
• 0.5 bunches flat-leaf parsley
• 1 piece lemon

Method

1. Pat the lamb thoroughly dry, lightly score the thick parts, then rub the entire surface with coarse salt until it adheres well; let rest in the refrigerator so the meat firms up and the surface dries.
2. Pound the garlic with the olive oil, vinegar, oregano, merkén, cumin, and pepper until you have a rustic, fragrant paste.
3. Massage the lamb with this paste, working it into the scores, then let come to room temperature just until the meat loses its refrigerator chill.
4. Place the sliced onion in the bottom of a baking dish, add the white wine and water, then place the lamb on top, fat-side up, like on a natural roasting rack.
5. Bake in a moderate oven and roast slowly; baste with the pan juices when the surface begins to dry, until the meat is tender when pierced with the tip of a knife.
6. Add the potatoes around the lamb, toss them in the cooking juices, then continue roasting until they are golden on the edges and tender in the center.
7. Increase the heat at the end of cooking to crisp the surface; the lamb should become golden brown and slightly crispy, with a smoky, spicy aroma reminiscent of a wood fire.
8. Remove the dish from the oven, cover loosely, and let rest until the juices redistribute and the meat slices cleanly.
9. Cut the lamb into generous pieces, serve with the potatoes, the skimmed pan juices, chopped parsley, and a squeeze of lemon just before eating.

Nutrition

Per serving

Energy

843.1 kcal

Protein

63.22 g

Carbohydrate

40.38 g

Fat

45.84 g

Fibre

5.03 g

Calcium

83.56 mg

Iron

3.01 mg

Magnesium

28.3 mg