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.

Cordero Al Palo (chilean-style Roasted Lamb)

Ingredients

  • 1 whole leg of lamb
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • Salt and pepper to taste

Instructions

  1. Preheat the grill or oven to medium-high heat.
  2. In a small bowl, mix the olive oil, minced garlic, paprika, salt, and pepper to create a marinade.
  3. Rub the marinade all over the leg of lamb, ensuring it is evenly coated.
  4. 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.
  5. 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