Agnello Patagonico Inverso con Pomodori e Brodo di Alga Kollof

Agnello Patagonico Inverso con Pomodori e Brodo di Alga Kollof is a contemporary Chilean dish that reinterprets Patagonian lamb through modernist technique and indigenous ingredients. The dish originates from Boragó in Vitacura, Chile, where it was featured by the culinary program *Cosa mangiamo oggi?*. The name "inverso" (inverse) refers to a cooking method where the meat is first seared at high heat and then finished at a low temperature, reversing the traditional roasting sequence to achieve an exceptionally tender, evenly cooked interior with a crisp crust.

Key ingredients include high-quality Patagonian lamb, ripe tomatoes, and a broth made from Kollof algae—a sea vegetable foraged from the Chilean coast that imparts a briny, umami depth. A great version balances the lamb's rich, gamey flavor with the bright acidity of the tomatoes and the oceanic savoriness of the algae broth, while the texture of the meat remains succulent and precise.

Regional variations might incorporate other native Chilean seaweeds like cochayuyo or luche, or substitute tomatoes with fermented fruits for acidity. Some chefs may add smoked paprika or native herbs like boldo to echo the Patagonian landscape. The dish exemplifies the "Cocina de Territorio" movement championed by Boragó, which prioritizes local, foraged, and endemic ingredients.