Portuguese Roast Lamb

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

The ingredient of Portuguese Roast Lamb

• 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 massel chicken style liquid stock
• 5 dried bay leaves

The Instruction of portuguese roast lamb

• process the parsley bacon garlic paprika and 2 tablespoons of wine in a food processor until a coarse paste forms
• 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
• 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

calories: 435 458 calories
calories: 24 grams fat
calories: 9 grams saturated fat
calories: 1 grams carbohydrates
calories: n a
calories: n a
calories: 51 grams protein
calories: 173 milligrams cholesterol
calories: 521 39 milligrams sodium
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calories: nutritioninformation