Lamb al asador is a classic Chilean dish in which a whole lamb is flayed and hung on a cross over a pit fire. It is often served and or basted with chimichurri.
PREPARATION
1 hour
SERVES
10
COOKING
6-7 hours
Ingredients
4 sprigs rosemary, finely chopped Bunch of parsley, finely chopped
½ cup (70g) salt
½ cup (100g) sugar
2 tablespoons dried oregano
½ cup (120ml) red wine vinegar
Zest of 1 orange
1 (9-13kg) whole lamb, butterflied Chimichurri to serve
Directions
Build a firepit. In a medium bowl, combine all the ingredients expect the lamb. Pour in 3 cups (750ml) of water, and set aside.
Tie the lamb’s legs to cross bars with steel wire. Add support by tying wires through the mid-back and around the cross bars. The meat should be tilted on the stake, bone side down. Cook for 3 hours, then brush it with the sauce. Apply the sauce every 30 minutes for another 2 – 3 hours.
Turn the lamb, skin side down, and cook for 1 hour, until browned and crispy. Adjust the heat as needed. Remove the lamb from the cross, then slice the meat.
Transfer the lamb to a serving dish and serve with Chimichurri.
Recipes from Barbecue: Smoked & Grilled Recipes from Across the Globe by Hugh Mangum with Shana Liebman
Published by Phaidon, phaidon.com. $80.
