Nestled at the southern tip of South America, Argentina boasts a rich tapestry of cultural influences, breathtaking landscapes, and, perhaps most notably, an exquisite culinary heritage. Among the many gastronomic treasures that define Argentine cuisine, the Patagonian lamb, known locally as "Cordero Patagónico," stands out as a symbol of the region's unique flavors and traditions.

In this culinary exploration, we embark on a savory adventure into the heart of Patagonia, where the vast landscapes and pristine wilderness contribute to the exceptional quality of the local lamb. From the windswept plains to the towering Andes mountains, Argentina's Patagonia is a land of contrasts that shape the character of its culinary offerings.

Join us as we delve into the nuances of Argentine Cordero Patagónico, uncovering the time-honored techniques, regional ingredients, and cultural significance that make it a gastronomic delight. From traditional recipes passed down through generations to innovative culinary interpretations, we invite you to savor the essence of Patagonia through its iconic lamb, a dish that encapsulates the spirit of Argentina's southernmost region.


For the Marinade:

  • 1.5 kg (3.3 lbs) Patagonian lamb, cut into chops or racks
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • Salt and black pepper to taste

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh oregano, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper to taste


1- In a bowl, whisk together the olive oil, minced garlic, red wine vinegar, dried oregano, smoked paprika, cumin, salt, and black pepper to create the marinade.

2- Place the Patagonian lamb chops or racks in a large, shallow dish. Pour the marinade over the lamb, ensuring each piece is well-coated. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to infuse.

3- Preheat the grill to medium-high heat.

4- While the grill is heating, prepare the chimichurri sauce. In a bowl, combine the finely chopped parsley, oregano, minced garlic, extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well and set aside to let the flavors meld.

5- Remove the marinated lamb from the refrigerator and let it come to room temperature for about 30 minutes.

6- Grill the lamb over medium-high heat for approximately 4-5 minutes per side for medium-rare, or adjust the cooking time according to your preference.

7- Once the lamb reaches your desired doneness, remove it from the grill and let it rest for a few minutes.

8- Serve the grilled Argentina Cordero Patagónico with a generous drizzle of chimichurri sauce on top. Accompany it with your favorite side dishes and enjoy a taste of the Patagonian culinary experience.

This recipe captures the essence of Argentine Cordero Patagónico, combining the smoky flavors from the grill with the vibrant, herbaceous notes of chimichurri sauce for a truly authentic dining experience.

Nutritional Values

It's challenging to provide precise nutritional values without specific quantities for each ingredient and variations in the sizes and cuts of lamb used. However, I can offer approximate nutritional information based on common serving sizes and general nutritional data:

Grilled Argentina Cordero Patagónico (per 100g serving, cooked):

Patagonian Lamb:

  • Calories: 250 kcal
  • Protein: 26g
  • Total Fat: 16g
  • Saturated Fat: 5g
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 2g
  • Cholesterol: 95mg
  • Sodium: 70mg
  • Potassium: 300mg


  1. Protein: Essential for muscle repair and growth.
  2. Healthy Fats: Provide energy and support heart health.
  3. Vitamins (B12): Important for nerve function and the formation of red blood cells.
  4. Minerals (Iron and Zinc): Contribute to oxygen transport in the blood and support immune function.
  5. Selenium: Acts as an antioxidant, protecting cells from damage.

Marinade (assuming not all is absorbed):

  • Calories: 60 kcal
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Sodium: 300mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 0g


  1. Olive Oil: Contains heart-healthy monounsaturated fats and antioxidants.
  2. Garlic: Known for potential immune-boosting properties and anti-inflammatory effects.
  3. Red Wine Vinegar: May aid digestion and provide antioxidants.
  4. Oregano: Contains antioxidants and may have antimicrobial properties.
  5. Smoked Paprika: Adds flavor and may have anti-inflammatory effects.
  6. Cumin: Offers a unique flavor and potential digestive benefits.

Chimichurri Sauce (per tablespoon):

  • Calories: 45 kcal
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 3g
  • Polyunsaturated Fat: 1g
  • Sodium: 50mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 0g


  1. Parsley: Rich in vitamins A and K, and acts as an antioxidant.
  2. Oregano: Contains antioxidants and may have anti-inflammatory properties.
  3. Garlic: Known for potential cardiovascular benefits and immune support.
  4. Olive Oil: Provides heart-healthy monounsaturated fats.
  5. Red Wine Vinegar: May aid digestion and provide antioxidants.
  6. Red Pepper Flakes: Adds spice and may boost metabolism.

Please note that these values are approximations and can vary based on specific ingredients and preparation methods. Additionally, the marinade and chimichurri sauce values are estimated for one serving, so the total nutritional content will depend on how much is consumed. Always consider individual dietary needs and adjust accordingly.


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