Portuguese roast lamb

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

• 1/2 cup fresh continental parsley leaves
• 100g rindless bacon, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 2 teaspoons paprika
• 125ml (1/2 cup) white wine
• 1 (about 1.4kg) butterfly lamb leg
• 1 tablespoon olive oil
• 250ml (1 cup) Campbell's Real Stock Chicken
• 5 dried bay leaves

Energy 1822kJ	Fat saturated 9.00g
Fat Total 24.00g	Carbohydrate sugars -
Carbohydrate Total 1.00g	Dietary Fibre 1.00g
Protein 51.00g	Cholesterol 173.00mg
Sodium 521.39mg

All nutrition values are per serve.

1. Step 1

   Process the parsley, bacon, garlic, paprika and 2 tablespoons of wine in a food processor until a coarse paste forms.

2. Step 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. Step 3

   Preheat oven to 200°C. Place the lamb in a roasting pan. Drizzle over oil. Roast for 20 minutes. Add remaining wine. Reduce heat to 180°C. 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).

Broad beans with chorizo & coriander

Roast potatoes with paprika & lemon salt