Cordero Mendocino

Cordero Mendocino, a delightful dish from the Mendoza region of Argentina, reflects the rustic charm and rich culinary traditions of this mountainous area. Known for its vibrant wine culture, Mendoza also boasts a unique style of cooking lamb that captures the flavors of the Andean foothills. This dish is a staple in family gatherings and festive occasions, combining a simple approach with profound flavors and aromas born from its spices and open-flame cooking techniques.

The Origin of Cordero Mendocino

The origins of Cordero Mendocino can be traced back to the indigenous peoples of the Andes, who utilized the local resources and developed methods of cooking such as asado, or grilling, which remain essential techniques in Argentine cooking today. As European settlers arrived, particularly the Spanish, they brought with them new spices and cooking methods that beautifully melded with the indigenous practices. This fusion laid the groundwork for the Cordero Mendocino as we know it today, a rich, succulent lamb dish seasoned with spices and herbs, often cooked slowly over an open flame.

Ingredients

• Lamb (preferably from shoulder or leg) - 3 lbs
• Garlic - 5 cloves, minced
• Oregano - 2 tablespoons, dried
• Thyme - 2 tablespoons, fresh or dried
• Rosemary - 1 tablespoon, fresh
• Paprika - 1 tablespoon
• Cumin - 2 teaspoons
• Olive Oil - 1/4 cup
• White Vinegar - 2 tablespoons
• Lemon - Juice of one
• Salt - to taste
• Black Pepper - freshly ground, to taste
• Red Wine - 1 cup (optional, preferably from Mendoza)

Preparation Steps

1. Begin by thoroughly cleaning and trimming the lamb. Pat it dry with paper towels to ensure the marinade adheres well.
2. In a small bowl, combine the garlic, oregano, thyme, rosemary, paprika, and cumin. Add the lemon juice, white vinegar, and olive oil to form a paste.
3. Rub the spice paste all over the lamb, making sure to cover all areas evenly. Season with salt and black pepper to taste. Allow to marinate for at least 2 hours in the refrigerator, preferably overnight for maximum flavor absorption.

Cooking Process

1. If utilizing an open flame or grill, preheat to medium heat. This traditional method imparts an authentic smoky flavor to the dish.
2. Arrange the marinated lamb on the grill. If using an oven, preheat to 350°F (175°C) and place a rack over a roasting pan.
3. If using, pour red wine in the roasting pan for added moisture and flavor.
4. Cook the lamb for approximately 90 minutes to 2 hours, turning occasionally until it reaches the desired doneness. Aim for an internal temperature of around 145°F for medium-rare.
5. Use a cooking timer to ensure precision.

How to Enjoy

Once cooked, let the lamb rest for about 10 minutes to absorb its juices fully. This step ensures delectable tenderness and rich flavor. Serve it with a side of roasted vegetables or a fresh salad. Pairing with a glass of Mendoza red wine such as Malbec wonderfully complements the depth of flavor in the lamb, creating a truly authentic Argentine meal experience.