Wednesday, December 21, 2016

Portuguese roast lamb

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

Portuguese roast lamb
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

Broad beans with chorizo & coriander

Roast potatoes with paprika & lemon salt

Roast potatoes with paprika & lemon salt

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