Costillar de Cordero Patagónico
Whole Patagonian lamb rack slow-cooked over the asado cross in the gaucho tradition — smoky, tender, 54g protein, a Patagonian centrepiece.
20mPrep
210mCook
4Servings
520Calories
54gProtein
Ingredients
- 1200 gPatagonian lamb rack whole
- 5 gcoarse salt
- 15 gfresh rosemary
- 6 wholegarlic cloves
- 30 mlolive oil
- 60 mlwhite wine
- 80 mlchimichurri
Ingredients
- 1200 g Patagonian lamb rack whole
- 5 g coarse salt
- 15 g fresh rosemary
- 6 whole garlic cloves
- 30 ml olive oil
- 60 ml white wine
- 80 ml chimichurri
Instructions
- Season lamb rack with coarse salt and olive oil.
- Press crushed garlic and rosemary onto meat side.
- Mount on asado cross or roasting rack.
- Slow cook 3–4 hours over low heat, rotating occasionally.
- Baste with wine during last hour.
- Rest 15 min; serve with chimichurri.