Argentinean-Inspired, herb-encrusted and cherrywood-smoked, butterflied leg of Australian lamb. Free to roam and raised stress-free upon unspoiled countryside lands, this grass-fed, mildly-flavored variety of lamb is seared over white-hot cast iron grill grates, then slowly smoked and prepared to tender, medium-rare perfection over a smoldering inferno of charcoal and fruitwoods. Carved against the grain, the lamb is dressed simply with a gorgeous fresh mint-pine nut chimichurri, grilled lemon, and charred heirloom cherry tomatoes, then served alongside an ice cold, creamy mug of craft-brewed stout beer.
Simplistic in preparation and execution, breathtaking in presentation, this rustic livefire lamb recipe is a fond reminder of my travels across the furthest reaches of South America and fare enjoyed under the stars alongside the radiant warmth of a Patagonia-style asado. A brilliant summer dish prepared over the barbeque, best savored amongst a gathering of family and friends. -Cheers, David