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Active Fire Time:  1 hour 15 minutes       Total Time: 1 hour and 30 minutos

In Chile and Patagonia, it is traditional to prepare the lamb in two ways: In an open fire, which we call “al palo” or in a wooden oven. The flavor of wood inspires this recipe, but with a Keveri twist. Join us in this preparation that will delight your taste buds and connect with Chile and Patagonia's heritage.

Serves 6+

 

For the lamb leg

 

For the salad

 

For the sauce:

Fresh Mint
Apple vinegar
olive oil
Salt
Black ground pepper
Lemon zest

   

SUPPLIES:

2-3 lb of charcoal

High-Temperature Gloves

Keveri Cutting board

Oven proof tray ( do not use glass)

 

PREPARATION:

Step 1:

Fire up the H1 in Classic Grill Mode at 390°F according to the manual instructions or the Masterclass video.

Step 2: 

Start by mincing the garlic and the rosemary. Season the lamb leg with ground black pepper and salt. Add the garlic and rosemary over the lamb.

Step 3: 

Chop the carrots and onions in big pieces. Set the vegetables and the lamb in an ovenproof tray (do not use a glass) add the water and the red wine. Cover with aluminum foil.

Place the tray with the lamb in the H1 in the middle rack position. Remove the aluminum foil when there are 20 minutes left for the lamb to be ready. This allows the surface to brown and caramelize nicely

Step 4: 

Pinch the potatoes, tomatoes, and eggplants several times with a knife to avoid explosions in the H1. Peel a little bit the head of the garlic, to be able to see the cloves. Add some olive oil and wrap it up in foil.

Set the vegetables in the bottom rack position until they are tender. (About 1 hour)

Step 5: 

Start preparing the sauce. Chop the mint into small pieces, place into a bowl, and add the vinegar, salt, black ground pepper, lemon zest, and olive oil. 

Step 6: 

Once the vegetables are cooked, remove them from the H1 and peel them (be careful they will be hot).

Step 7:

Place the veggies in a bowl, and season it with salt, pepper, and olive oil.

Step 8: 

When the potatoes are tender, remove them from the H1, slice them, season with salt, and pepper, and add some butter.

Step 9: 

When the hour and 15 minutes have passed and you see the lamb is looking brown and crispy, remove the leg from the H1. Let them rest for a few minutes before carving it.

Plate the lamb with the mint sauce, the potatoes, and the salad.

Cook's Notes:

Be creative with the vegetables in the salad, you can choose zucchini, cherry tomatoes, and yellow pepper bell. Don’t be afraid of setting the veggies directly in the rack of the H1.

Share With Us

Post what you cook using the Keveri H1 on social and tag us @Keveri.usa #KeveriFam

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