Max Farago’s slow-cooked recipe comes from Argentina, tasted and perfected on family trips to his wife’s hometown of Buenos Aires.
Max Farago is an American photographer who enjoys Argentinian-style lamb. The native of Providence, Rhode Island has contributed his work to numerous publications in culture and art, captured campaigns for fashion houses galore, and has seen his photography exhibited in New York, London, and Buenos Aires––where his wife is from and where he first encountered his dish of choice. This no-frills, straight-to-the-meat recipe for slow roasted lamb is one that he enjoys with his family on visits to Argentina, and one that he now shares with Family Style. “There is nothing better than a lamb cooked over coals on an iron cross,” Farago says. “Once you eat a lamb this way, you will never order it in a restaurant again.”
Ingredients:
- Skinned lamb
- Spices of your choice
Instructions:
- Have a gaucho gut and skin a small lamb. Spread and attach it to an iron cross. Let it dry for a day.
- Cook it on an angle over coals on both sides. Manage heat so it does not burn.
- Douse occasionally in salted water as you cook.
- Once it is browned and crispy, choose the piece you want, cut it off the lamb and eat it next to the fire.