Laucha arrives in Trevelín, the first stop on his trip to Patagonia. There, his brother and family wait for him before starting on a fantastic Lamb al Asador.
3 branches of fresh rosemary
4 laurel leaves
5 garlic cloves
2 branches of sage
100 grams of thick salt
20 grams of grain pepper
4 spoons of smoked pepper
A glass bottle
Hang the lamb with the hind quarters up on the cross by tying it with wire.
Place the cross at 80 centimeters. from the fire, from the side of the bone.Let cook for 3 hours.
In a pot put 1 liter of water and 100 grams of salt then add the garlic, a few leaves of laurel, pepper in grain and slices of lemon. Cook until all salt is dissolved.
Put in a bottle a few branches of sage, smoked pepper, pepper in grain, garlic cloves and laurel leaves. Then pour the contents of the pot inside the bottle.
Season the lamb with the brine we just prepared in the bottle, every 20 minutes.
After three hours turn the lamb and brown the part of the skin for another hour.
Remove from fire and enjoy.
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