Entree: Portugal – Alentejo – Borrego Assado no Forno (Alentejo-style oven-roasted lamb marinated with garlic, wine, olive oil and regional herbs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 8 hrs

Total 10 hrs 20 min

Ingredients

- 3.5 lb (1.6 kg) bone-in lamb shoulder or leg, trimmed (about 1.6 kg)
- 6 cloves garlic, minced (about 18 g)
- 3 tbsp (45 ml) olive oil
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) white wine vinegar or lemon juice
- 1 tbsp (15 g) sweet paprika
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (4 g) dried oregano or 1 tbsp (6 g) chopped fresh oregano
- 2 bay leaves
- 1 tbsp (15 g) chopped fresh parsley or coriander (cilantro)
- 1.5 lb (700 g) small potatoes, halved if large
- 1/2 cup (120 ml) water or extra wine for roasting

Instructions

1. In a bowl combine the minced garlic, olive oil, white wine, vinegar or lemon juice, paprika, salt, pepper, oregano and chopped parsley to make a marinade.
2. Place the lamb in a large dish or resealable bag, pour the marinade over the meat, rubbing it into all surfaces. Add the bay leaves. Marinate in the refrigerator at least 4 hours, preferably overnight, turning occasionally.
3. Remove the lamb from the refrigerator 30 minutes before roasting to come closer to room temperature. Preheat the oven to 350°F (175°C).
4. Place the lamb in a roasting pan. Scatter the halved potatoes around the lamb and pour 1/2 cup (120 ml) water or wine into the pan. Spoon any remaining marinade over the meat.
5. Roast uncovered for about 1 hour 45 minutes to 2 hours, basting occasionally with pan juices; internal temperature should reach 145–160°F (63–71°C) depending on desired doneness and meat should be tender. If the pan becomes dry, add a little more water or wine.
6. For a crisper exterior, increase oven temperature to 425°F (220°C) for the final 10–15 minutes, watching carefully to avoid burning.
7. Remove from oven and let rest 10–15 minutes before carving. Serve slices of lamb with roasted potatoes and spoon pan juices over top.