We love lamb at Carlos Gardel, and so do our guests. Depending on the source of our lamb, Mom has different preferences for marinating and preparing it. Needless to say, Patagonian lamb, raised in the Patagonia region at the tip of South America, is our favorite.
When my family opened Gardel's in 1996, Argentine cuisine was an unknown in LA. Mom's skirt steak and chimichurri recipe became an instant classic and was instrumental in putting us on the map as a steak house. Now, 20 years on and still a favorite and LA classic, I'm happy to finally share her tried and true recipe.