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Oven-Roasted Leg of Lamb, Chilean Style |
1 tablespoon finely chopped onion
6 large cloves garlic, finely minced
2 tablespoons dried porcini mushrooms, soaked in hot water 20 mintues, drained and finely chopped
1 tablespoon finley minced fresh parsley
3 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 (about 4 lb) rump part of leg of lamb with bone-in (for more flavor)
4 tablespoons lard or vegetable oil
1 teaspoon dried oregano
18 small potatoes, coated with 3 tablespoons olive oil and coarse salt
½ cup hot water
2 tablespoons chopped fresh parsley
In a small bowl, make adobo by mixing the onion, garlic, mushrooms, minced parsley, vinegar, salt, and black pepper. Place the lamb in a deep roasting pan. Using a sharp paring knife, make little slits in the meat and push some of the adobo inside each one. Rub the rest of the adobo into the lamb, covering it all over. Cover the pan with plastic wrap and refrigerate for at least 1 hour or overnight.
Preheat the oven to 400F (205C). Sprinkly salt and pepper on each side of the meat, and cover with lard. Dust with oregano. Roast 10 minutes on a side; reduce the heat to 375F (190C), and add the potatoes and water to the pan. Baste the meat with the drippings every 10 minutes and turn the potatoes at least once during cooking. Roast 35 to 45 minutes, or until a meat thermometer reads 140F(60C) for medium-rare; roast 10 to 15 minutes more or until a thermometer reads 160-170F (70-75C) for well-done.
Remove the roasting pan from the oven, and wrap in foil to keep the lamb warm. Let rest 10 minutes before carving. Slice the lamb, and serce on a hot platter, surrounded by the golden brown potatoes and sprinkled with chopped parsley. Serve the drippings on the side in a sauceboat.
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.