Margarita's International Recipes


Pierna de Cordero Mechada

Oven-Roasted Leg of Lamb, Chilean Style

I was very pleased with this recipe for roasted leg of lamb. It was simple to make and quite tasty - as were the potatoes. Good comfort food, but also a dish you can serve to company. I used the leftovers the next day in a Cretan lamb pie, and that was also delicious.

Oven-Roasted Leg of Lamb, Chilean Style


  • 2 Tbsp. dried porcini mushrooms
  • 1 Tbsp. onion, finely chopped
  • 6 cloves garlic, finely minced
  • 3 Tbsp. parsley, finely minced
  • 3 Tbsp. red wine vinegar
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 bone-in leg of lamb
  • 1/2 cup vegetable oil
  • 1 Tbsp. dried oregano.
  • 18 small potatoes
  • 3 Tbsp. olive oil
  • 1/2 cup hot water


Soak dried mushrooms in hot water for 20 minutes. Drain and finely chop.

In a small bowl, mix the chopped mushrooms with the chopped onion, garlic, 2 Tbsp. parsley, vinegar, salt and pepper.

Make deep slits on both sides of the lamb and push some of the mushroom mixture inside each one. Rub the lamb with the rest of the mixture. Place the lamb in a deep roasting pan, and rest in the refrigerator for at least 1 hour.

Preheat oven to 400F. Sprinkle salt and pepper on each side of the meat and pour vegetable oil on top. Sprinkle with the oregano. Turn the meat on its side, and roast for 10 minutes.

Meanwhile wash the potatoes and coat them with the olive oil.

Turn the lamb 90 degrees and coat with any pan juices. Add the potatoes and hot water to the roasting pan and reduce the temperature to 375. Roast the lamb until the internal temperature eraches 140F for medium rare, about 10 minutes per pound, basting every 10 minutes and turning the lamb and potatoes once.

Remove lamb from the roasting pan and cover with aluminum foil to keep warm. Let rest for 10 minutes, then slice and serve with the potatoes, sprinkled with 1 Tbsp. of chopped parsley.

Adapted from a recipe in Ruth Van Waerebeek-Gonzalez's The Chilean Kitchen

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