How to Make Portuguese Roast Lamb
Borrego Assado com Batatas – Roast Lamb with Baby Potatoes
10
minutes
1
hour
45
minutes
669
kcal
Borrego Assado com Batatas is a traditional Portuguese roast made with lamb and baby potatoes. The secret to this delicious lamb roast is the marinade made with lard, pepper paste, garlic, white wine, and a mix of spices and fresh herbs.
Ingredients
-
1 Bone in Leg of Lamb (2kg)
-
30 g Lard
-
20 ml Olive Oil
-
20 g Portuguese red pepper paste
-
3 Garlic Cloves Minced
-
1 tbsp Sweet Paprika
-
1 tsp Piri-piri Powder
-
2 tbsp Salt
-
100 ml White Wine
-
1tbsp Mint Sauce
-
1 Bay Leaf
-
2 Sprigs of Thyme
-
Black Pepper
-
750 g Baby Potatoes
Directions
- To prepare the marinade, combine all the ingredients except the white wine (and the potatoes of course) to create a paste. Rub the paste evenly on the meat, then place it in a ziplock bag or container. Add in the white wine, let it marinade in the fridge overnight.
- Preheat the oven to 180°C, place the leg on a deep baking tray alongside the liquids of the marinade, add ½ cup of water to the tray. Seal with foil, then roast for about 1h30m. Check the roast after 1 hour, baste it with the juices of the meat. If there isn’t enough liquid add another splash of white wine or water before putting it back in the oven.
- In the meantime, peel the baby potatoes and boil them for about 10 minutes or until fork tender.
- Once the lamb has finished roasting, add the potatoes to the tray, coat them with the gravy that has formed in the tray. Increase the temperature to 220°C, then roast for 15 minutes or until golden.
- Carve the meat, serve it with the roast potatoes and a couple of spoons of the gravy. You can also pair it with sautéed collard greens or a simple salad.
How to Make Portuguese Roast Lamb
Borrego Assado com Batatas – Roast Lamb with Baby Potatoes
10
minutes
1
hour
45
minutes
669
kcal
Borrego Assado com Batatas is a traditional Portuguese roast made with lamb and baby potatoes. The secret to this delicious lamb roast is the marinade made with lard, pepper paste, garlic, white wine, and a mix of spices and fresh herbs.
Ingredients
-
1 Bone in Leg of Lamb (2kg)
-
30 g Lard
-
20 ml Olive Oil
-
20 g Portuguese red pepper paste
-
3 Garlic Cloves Minced
-
1 tbsp Sweet Paprika
-
1 tsp Piri-piri Powder
-
2 tbsp Salt
-
100 ml White Wine
-
1tbsp Mint Sauce
-
1 Bay Leaf
-
2 Sprigs of Thyme
-
Black Pepper
-
750 g Baby Potatoes
Directions
- To prepare the marinade, combine all the ingredients except the white wine (and the potatoes of course) to create a paste. Rub the paste evenly on the meat, then place it in a ziplock bag or container. Add in the white wine, let it marinade in the fridge overnight.
- Preheat the oven to 180°C, place the leg on a deep baking tray alongside the liquids of the marinade, add ½ cup of water to the tray. Seal with foil, then roast for about 1h30m. Check the roast after 1 hour, baste it with the juices of the meat. If there isn’t enough liquid add another splash of white wine or water before putting it back in the oven.
- In the meantime, peel the baby potatoes and boil them for about 10 minutes or until fork tender.
- Once the lamb has finished roasting, add the potatoes to the tray, coat them with the gravy that has formed in the tray. Increase the temperature to 220°C, then roast for 15 minutes or until golden.
- Carve the meat, serve it with the roast potatoes and a couple of spoons of the gravy. You can also pair it with sautéed collard greens or a simple salad.
