Portuguese Roast Lamb

By Alison Adams

Cooking Portuguese roast lamb step by step details? If you are looking cooking tips for Portuguese roast lamb you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Salty bacon, lots of garlic and an entire day of marinating make this roast lamb delectable.

All you have to do is throw all your ingredients of Portuguese Roast Lamb

  1. 1/2 cup fresh continental parsley leaves
  2. 100g rindless bacon, coarsely chopped
  3. 3 garlic cloves, coarsely chopped
  4. 2 teaspoons paprika
  5. 125ml (1/2 cup) white wine
  6. 1 (about 1.4kg) butterfly lamb leg
  7. 1 tablespoon olive oil
  8. 250ml (1 cup) Massel chicken style liquid stock
  9. 5 dried bay leaves

The instruction how to make Portuguese Roast Lamb

  1. Process the parsley, bacon, garlic, paprika and 2 tablespoons of wine in a food processor until a coarse paste forms.
  2. Place the lamb, skin-side down, on a work surface. Spread with parsley mixture. Roll up and use kitchen string to tie at 2cm intervals. Cover. Place in fridge for 24 hours to marinate.
  3. Preheat oven to 200u00b0C. Place the lamb in a roasting pan. Drizzle over oil. Roast for 20 minutes. Add remaining wine. Reduce heat to 180u00b0C. Add stock and bay leaves. Roast for 1 hour 10 minutes for medium. Transfer lamb to a plate. Cover. Set aside for 10 minutes to rest. Thickly slice lamb. Drizzle over pan juices. Serve with roast potatoes with paprika & lemon salt and broad beans with chorizo & coriander (see related recipes).

Nutritions of Portuguese Roast Lamb

fatContent: 435.458 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 51 grams protein
sodiumContent: 173 milligrams cholesterol

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