Patagonia Roast Lamb with Chimichurri Sauce Recipe

(Traditional Patagonian Asado de Cordero with Fresh Chimichurri)

Authentic Patagonian Lamb Asado with Fresh Chimichurri Sauce

Introduction

Patagonia — the windswept, rugged region at the southern tip of South America — is famous not just for its breathtaking glaciers and mountains, but also for its legendary lamb asado (roast lamb). The lambs here graze on wild herbs, producing a uniquely tender, flavorful meat that locals cook slowly over wood embers.

In this recipe, we bring the authentic taste of Patagonian roast lamb to your kitchen (or backyard), paired with a vibrant homemade chimichurri sauce. This dish is perfect for a special occasion or a weekend gathering — rustic yet sophisticated, deeply flavorful, and unforgettable.

Below you’ll find a step-by-step recipe, expert tips, suggested wine pairings, and even serving ideas to make your feast exceptional.

Why This Recipe Is Special

✅ Authentic Patagonian technique adapted for home kitchens
✅ Slow-cooked lamb with smoky, herbaceous flavors
✅ Bright, zesty chimichurri to balance the richness
✅ Tested and perfected for reliable results

Ingredients

For the Roast Lamb:

1 whole lamb leg (about 4–5 lbs), bone-in
3 tbsp coarse sea salt
2 tbsp freshly ground black pepper
6 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
3 tbsp olive oil
Juice of 1 lemon
Optional: wood chips or hardwood for smoke flavor

For the Chimichurri Sauce:

1 cup fresh flat-leaf parsley, finely chopped
½ cup fresh cilantro, finely chopped (optional, for extra depth)
4 cloves garlic, minced
1 small red chili (or ½ tsp red pepper flakes), minced
½ cup extra-virgin olive oil
3 tbsp red wine vinegar
Juice of ½ lemon
Salt & pepper to taste

Equipment Needed

Large roasting pan or grill with a lid (or smoker)
Sharp carving knife
Kitchen twine (if needed to tie the lamb)

Step-by-Step Instructions

1. Prepare the Lamb

Pat the lamb dry with paper towels.
In a small bowl, mix the minced garlic, rosemary, thyme, salt, pepper, olive oil, and lemon juice into a paste.
Rub the paste generously all over the lamb, ensuring every nook is covered.
Let it marinate for at least 1 hour (or overnight in the refrigerator for deeper flavor).

2. Roast the Lamb

Option A: Oven

Preheat oven to 325°F (165°C).
Place the lamb on a roasting rack in a pan.
Roast for about 3–4 hours, basting occasionally, until internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Option B: Grill (More Authentic)

Preheat your grill for indirect heat and place wood chips on the coals for smoke.
Place the lamb over indirect heat, cover, and roast slowly for 3–4 hours, turning occasionally, until tender and beautifully browned.

3. Make the Chimichurri

Combine parsley, cilantro, garlic, chili, olive oil, vinegar, and lemon juice in a bowl.
Mix well and season to taste with salt and pepper.
Let it sit for at least 30 minutes for flavors to meld.

4. Rest & Serve

Once cooked, let the lamb rest for 15–20 minutes before carving.
Slice thinly and serve with a generous drizzle of chimichurri.

Slow-Roasted Lamb with Chimichurri — Rustic & Irresistible

Pro Tips for Perfect Results

🌟 Always rest the meat — this ensures juiciness.
🌟 Use a meat thermometer for precision cooking.
🌟 For authentic smoky flavor, use hardwood like oak or mesquite.
🌟 If using an oven, add a small pan of water to the bottom to prevent the meat from drying out.
🌟 Chimichurri tastes even better the next day — make it ahead of time!

Wine Pairing Suggestions

Malbec (Argentina’s classic choice — bold yet smooth)
Syrah/Shiraz (peppery and robust, matches the lamb’s richness)
Cabernet Sauvignon (structured and deep)

Serving Ideas

Serve alongside roasted vegetables like potatoes, carrots, and onions.
Grilled flatbreads or crusty bread to mop up the juices.
Fresh green salad with citrus vinaigrette for balance.
If making it a full Patagonian experience, offer provoleta (melted cheese) and empanadas as starters.

How to Make Perfect Patagonia Lamb with Zesty Chimichurri

Final Thoughts

This Patagonia roast lamb with chimichurri is more than just a recipe — it’s a culinary journey to the southern tip of the world. Whether you roast it over a grill in your backyard or your kitchen oven, the flavors will transport you to the wild beauty of Patagonia. It’s a dish that honors tradition while delighting the modern palate — perfect for sharing with friends and family.

Try it once, and it might just become your new signature dish.