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Portuguese roast lamb

  • 24:20 Prep
  • 1:30 Cook
  • 6 Servings
  • Advanced


  • 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


  • 1
    Process the parsley, bacon, garlic, paprika and 2 tablespoons of wine in a food processor until a coarse paste forms.
  • 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
    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).

Source: taste.com.au


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