South Americans usually take a simple approach to their meats. This salt- and herb-based liquid, called salmuera (the precursor to chimichurri), was used by gauchos, the nomadic cowboys of South America, to baste proteins when cooking over live fire.
Ingredients
- 1 1/2 cups water
- 2 tablespoons coarse salt (kosher or sea)
- 1 1/2 teaspoons freshly cracked black peppercorns
- 3 cloves garlic, peeled and smashed
- 1/4 cup chopped fresh herbs, such as mint, rosemary, or thyme
- 1/2 teaspoon hot red pepper flakes One 5- to 6-pound leg of lamb Extra virgin olive oil
Directions
Combine the water and salt in a small saucepan and bring to a boil. Stir until the salt dissolves. Add the peppercorns, garlic, herbs, and hot red pepper flakes. Let cool. In the meantime, build a medium fire using charcoal or wood. (You can cook the lamb on a gas grill, too.) Generously oil the lamb on all sides with olive oil. Arrange on the grill grate. Grill the meat, turning occasionally, until the lamb is done to your liking, about 2 to 2 1/2 hours, basting often with the salmuera. Carve the lamb, then serve with more olive oil.
Serves 4 to 6