Cordero Al Palo (chilean-style Roasted Lamb)
Cordero al Palo is a traditional Chilean dish of roasted lamb, typically cooked over an open flame for a delicious smoky flavor. This recipe brings the flavors of Chile to your kitchen with a few simple ingredients and a bit of patience.
Ingredients
- 1 whole leg of lamb
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons paprika
- Salt and pepper to taste
Instructions
- Preheat the grill or oven to medium-high heat.
- In a small bowl, mix the olive oil, minced garlic, paprika, salt, and pepper to create a marinade.
- Rub the marinade all over the leg of lamb, ensuring it is evenly coated.
- Place the lamb on the grill or in the oven and cook for about 2 hours, turning occasionally, until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
- Once cooked, remove the lamb from the heat and let it rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Roasting
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 2g
- Fat
- 32g
Supplies
Grill or oven Grill brush
Tools
Meat thermometer Basting brush
Serving suggestions
Serve the Cordero al Palo with a side of traditional Chilean pebre (a spicy salsa) and roasted potatoes for a complete meal.
Tips & tricks
For a smokier flavor, consider using wood chips on the grill or adding a small amount of liquid smoke to the marinade.
Cost
$40