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April 25, 2024 #Meat #Funding

Magellanic Lamb Roast

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14 Hours


Chile Brand
  • 2 peeled garlic cloves
  • 1 teaspoon dried rosemary
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 4 tablespoons whiskey or cognac
  • 1 leg of lamb with bone (approximately 2 kilos)
  • 10 peeled pearl onions
  • 1 cup beef broth
  • ⅓ cup sour cream.
  • Chilotas native potatoes cooked and hot to serve.
  • Step 1 - In a bowl, form a paste with the garlic, rosemary, salt, pepper and whiskey or cognac. Spread the paste on the leg of lamb, wrap in plastic wrap and refrigerate for 12 hours.
  • Step 2 - Preheat the oven to high temperature (230ºC). Transfer the leg to a baking dish and place in the oven. Cook for 15 minutes and reduce the temperature to 180ºC. Cover the leg with aluminum foil and continue cooking for another 1½ hour.
  • Step 3 - After the time has elapsed, uncover the leg, add the pear onions and sprinkle with broth. Continue cooking for 20 minutes more.
  • Step 4 - Remove the leg from the oven and let it rest for 15 minutes while preparing the sauce.
  • Step 5 - For the sauce: Strain the cooking juice and pour it into a pot. Add sour cream and cook over low heat. Correct the salt and put the sauce in a bowl.
  • Step 6 - Cut the leg of lamb into thin slices and place in a serving dish accompanied by native boiled potatoes. Serve with the sauce.