PATAGONIC LAMB
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5 hours |
4-6 |
3/5
Patagonic Lamb is the ultimate expression of fire-cooked tradition—slow-roasted, bone-side down, for hours of smoky perfection. This primal yet elegant method delivers impossibly tender meat with a golden, crackling crust. Throughout the cook, a rich, aromatic brine is brushed over the lamb, layering it with bold, rustic flavour that speaks of open skies and Patagonian fire pits. It's not just a recipe; it’s a ritual. Read the full recipe to master this time-honoured technique and elevate your grilling game.
INGREDIENTS
Lamb rack of ribs
FOR THE BRINE:
100 grs salt
1 tbsp pepper
1 garlic clove
a sprig of rosemary
1 lt warm water
25 ml of oil
250 ml of vinegar
PREPARATION
- Place the lamb on the clamp grill. Cook 3 hours on the bone side, then turn it over. It takes about 5 hours to get perfectly cooked.
- Meanwhile, get the brine ready: mix all the ingredients and stir until the salt is very well dissolved.
- Spread the brine during the whole cooking.
🔥 Turn up the fire and taste Patagonia! Watch our full PATAGONIC LAMB recipe video now and master the art of slow-roasting like a true asador!
