Patagonian lamb with mashed potatoes

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

Cordero patagónico con puré rústico

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

Energy 775kcal/3219kJ; Protein 44g; Carbohydrate 22g, of which sugars 5g; Fat 57g, of which saturates 29g; Cholesterol 233mg; Calcium 111mg; Fibre 2g; Sodium 230mg