Name: Patagonian lamb with mashed potatoes (Cordero patagónico con puré rústico)
Yield: Serves 8
Cuisine: Chilean
Ingredients: salt and black pepper; ½ clove garlic, finely grated; 1 onion, roughly chopped; 10 ml/2 tsp finely chopped fresh parsley; 15 ml/1 tbsp fresh oregano; 1.8 kg/4 lb leg of lamb; 475 ml/16 fl oz/2 cups full-fat (whole) milk; 115 g/4 oz/½ cup butter; fresh rosemary, to garnish; 800 g/1¾ lb potatoes, washed and cut into quarters; 115 g/4 oz lard or white cooking fat; 4 garlic cloves, roughly chopped; 175 ml/6 fl oz/¾ cup white wine; 5 ml/1 tsp merquén; 250 ml/8 fl oz/1 cup double (heavy) cream

Preparation info

Serves
8

Difficulty
Medium

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Lamb that has been raised in Patagonia is in the process of becoming recognized with a seal of a geographical indication. The meat stands out from its competitors in terms of flavour and texture due to the grass and wild herbs the sheep graze on. It is showcased perfectly in this roast lamb dish.

Ingredients

15 ml/1 tbsp fresh oregano
1.8 kg/4

Americas
Chile
Main course
Gluten-free

Method

In a stone mortar, grind the oregano and about 7.5 ml/1½ tsp salt with a pestle. Rub this mixture on the surface of the lamb. Set aside.
Put the onion, parsley and garli

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Ingredients

Method

Part of