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Lamb al asador with chimichurri and kumara wedges
Lamb al asador with chimichurri and kumara wedges
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Prep Time:
90 minutes
Cook Time:
35 minutes
Total Time:
125 minutes
Uruguayan-inspired wood-fired meat dish.
Ingredients:
  • 1.2kg (about 2 large) kumara, cut into thin wedges
  • Olive oil, to drizzle
  • 1.5-2kg boneless lamb leg, butterflied (ask your butcher to do this)
  • 2 bunches spring onions, trimmed
  • 250.00 ml flat-leaf parsley leaves, chopped
  • 62.50 ml rosemary leaves, chopped
  • 125.00 ml oregano leaves, chopped
  • 82.50 ml thyme leaves, chopped
  • 4 bay leaves
  • 6 garlic cloves, finely chopped
  • 1 tsp chilli powder
  • 250ml olive oil
  • 125ml sherry vinegar
Instructions:
  • Mix the herbs, bay leaves, garlic, chili, oil, and vinegar in a bowl. Season and let sit for at least 1 hour to enhance the flavors.
  • Preheat the oven to 200°C for a perfectly baked dish.
  • Arrange the kumara on a spacious baking tray in a uniform layer, generously season, and drizzle with oil. Bake until golden and crispy, for 20-25 minutes.
  • Preheat a barbecue or chargrill pan to medium-high while you season the lamb generously with chimichurri on both sides. Cook the lamb for 20-30 minutes, turning once, until it's cooked but still pink in the center. Rest the lamb for 15 minutes loosely covered with foil before serving.
  • Drizzle the spring onion with oil and sprinkle with salt. Cook on the grill for 3-4 minutes until perfectly charred and tender.
  • Slice the tender lamb and arrange it on a plate alongside fresh spring onion, sweet kumara, and the flavorful chimichurri sauce.

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