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Portuguese roast lamb
Portuguese roast lamb
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Prep Time:
1460 minutes
Cook Time:
90 minutes
Total Time:
1550 minutes
Savory bacon, garlic-infused, marinated roast lamb perfection.
Ingredients:
  • 5.00 gm paprika
  • 125.00 ml fresh continental parsley leaves
  • 100g rindless bacon, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 125ml (1/2 cup) white wine
  • 1 (about 1.4kg) butterfly lamb leg
  • 18.20 gm olive oil
  • 250ml (1 cup) chicken style liquid stock
  • 5 dried bay leaves
Instructions:
  • Combine the parsley, bacon, garlic, paprika, and 2 tablespoons of wine in a food processor, pulsing until a coarse paste forms.
  • Lay the lamb, skin-side down, on a cutting board. Spread evenly with the parsley mixture. Roll it up and tie with kitchen string at 2cm intervals. Cover and refrigerate for 24 hours to let the flavors marinate.
  • Preheat the oven to 200°C. Place the lamb in a roasting pan and drizzle with oil. Roast for 20 minutes. Add the remaining wine, then reduce the heat to 180°C. Pour in the stock and add bay leaves. Roast for 1 hour and 10 minutes for medium doneness. Remove the lamb from the oven and transfer to a plate. Cover and let it rest for 10 minutes. Slice the lamb thickly and drizzle with the pan juices. Serve with roast potatoes seasoned with paprika and lemon salt, and broad beans with chorizo and coriander.

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