Serves ~5 pax.
Cooks in 2 to 4 hours.
Difficulty: Not too tricky
Ingredients:
- 1 leg of lamb (cut into pieces)
- 6 oranges
- 3 lemons
- Portuguese “massa de pimentão” (can’t buy it? recipe here)
- 1 small head of garlic
- 4 bay leaves
- ~400ml of beer
- ~200 ml of white wine
- Salt and pepper to taste
- Dried thyme
- dried rosemary
- fresh Thyme sprig (optional)
- fresh Rosemary sprig (optional)
- Olive oil
- 1 kg small potatoes (any type)
Cooking Method:
- For marinating the meat: In a large bowl/container, mince the garlic, squeeze the oranges and lemons, beer, white wine and bay leafs. Rub meat with the “massa de pimentão”, season with salt, pepper, thyme and rosemary to taste. Taste the marinade and adjust if necessary. Place meat in the container and let it marinate for 12 to 48 hours.
- Roasting lamb: Pre-heat the oven to 180º C – 200º C. Remove the meat from the marinade and place it in a roasting tin. Drizzle with a little olive oil. Place thyme and rosemary sprigs on top. Cover with aluminium foil and place in the oven. Leave 2 to 4 hours (depending on the oven and amount of meat). In the last 30 minutes remove the aluminium foil and let it brown.
- Roasting Potatoes: Cut the potatoes into 2 or 3 parts and place on a tray. Drizzle with a little oil and marinade. Season with salt and pepper to taste. Place rosemary and thyme sprigs on top. Cover with silver paper and bake in the oven for 1 to 2 hours. In the last half of the time, remove aluminium foil to brown.
Note: The amount of marinade that the meat has absorbed will be released during cooking and should be enough to form the sauce, but if the pan dries out, add more marinade. Check the meat every 40 minutes.
Suggestion: After rubbing the meat with the “massa de pimentão”, you can rub it with a little lard. (Tasty!)
