Cordero Patagónico

Nutrition · per serving

Steps

1. 1

   Take the lamb rack out of the refrigerator 20 minutes before cooking so it loses some chill. Preheat the oven to 220°C and place a heavy skillet or grill pan inside to heat. Meanwhile, finely grate or crush the garlic and mince the rosemary very finely so their flavor distributes evenly over the meat.

   700 g lamb rack, frenched4 cloves garlic8 g fresh rosemary
2. 2

   Pat the lamb very dry with paper towels. Mix the garlic, minced rosemary, olive oil, coarse salt, and black pepper into a rough paste. Rub it thoroughly over all sides of the lamb, pressing the seasoning into the fat cap and meat. Dry surface plus high heat will help browning.

   700 g lamb rack, frenched4 cloves garlic8 g fresh rosemary20 ml olive oil8 g coarse salt3 g black pepper
3. 3

   Carefully remove the hot skillet from the oven and place it over high heat. Sear the lamb fat-side down for 2-3 minutes until deeply browned, then turn and sear the flesh side for 1 minute. If the rosemary threatens to scorch, lift the rack briefly with tongs and lower the heat slightly.

   700 g lamb rack, frenched
4. 4

   Transfer the skillet to the oven with the lamb bone-side down. Roast for 12-18 minutes, depending on thickness, until the center reaches 52-54°C for medium-rare or 55-57°C for medium. Start checking early with a probe thermometer; rack of lamb cooks quickly and carries over a few degrees while resting.

   700 g lamb rack, frenched
5. 5

   Move the lamb to a warm board and rest for 10 minutes, loosely tented with foil if desired. Resting keeps the juices in the meat instead of on the cutting board.

   700 g lamb rack, frenched
6. 6

   Slice between the bones into double chops or single cutlets. Finish with the remaining coarse salt and a little chopped rosemary, then serve immediately. For the most Patagonian feel, keep the accompaniments simple—grilled vegetables or a crisp salad work well.

   1 g coarse salt2 g fresh rosemary

Origin & History

Cordero patagónico is one of the iconic foods of southern Argentina, especially in Patagonia, where lamb has long been central to ranching culture. The most traditional preparation is asado al palo, in which the animal is spread on a metal cross and slowly roasted over wood fire with minimal seasoning. Its simplicity highlights the quality of the lamb and the elemental style of Patagonian outdoor cooking.