Portugese Inspired Lamb

Portugese Inspired Lamb

With a passion for all things food, Portuguese-born, Lia, showcases her love of cooking and cuisine over on her blog Lemon & Vanilla. Taking inspiration from her native country, she’s given us a recipe for wonderful Roasted Leg of Lamb with Butter Beans, Kale and Salsa Verde.

Roast Leg of Lamb

Ingredients:

  • 1.9kg Scotch Lamb PGI leg on the bone
  • 4 garlic cloves, roughly chopped
  • 75g lard, slightly softened
  • 1 tsp. sweet paprika
  • 2 tsp. rose harissa paste
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper

Method:

  1. Place the lamb on a chopping board and make several slits over the joint.
  2. Put the garlic, lard, paprika, harissa paste and some black pepper in a food processor and whiz until you have a smooth paste. Rub this paste all over the lamb, pressing it into the slits.
  3. Place the lamb in a plastic container and cover tightly with the lid or with cling film, and refrigerate overnight in the fridge. Take the lamb out of the fridge about one hour before cooking it and allow the meat to come to room temperature.
  4. Meanwhile, preheat the oven to 185°C. Transfer the lamb to a baking tin, season with sea salt and drizzle with the olive oil.
  5. Cook the lamb for about 1 hour and 40 minutes, or until a meat thermometer inserted in the thickest part of the lamb reaches 70°C -75°C. Try to give the lamb 25 minutes of cooking time per 450g.
  6. Remove the lamb from the oven, cover with foil, keeping it warm, and allow it to rest for about 30 minutes.

Butter Beans with Kale

Ingredients:

  • 3 tbsp. olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp. rose harissa paste
  • 2 x 400g tins butter beans, drained and rinsed
  • 2 x 400g tins chopped tomatoes
  • 250ml vegetable stock
  • 2 large handfuls curly kale, stems removed and leaves torn into small pieces
  • sea salt and freshly ground black pepper

Method:

  1. Heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook until soft, stirring occasionally.
  2. Add the garlic and cook for two to three minutes, before stirring in the harissa paste. Leave for a minute before adding the chopped tomatoes, butter beans and stock. Bring to the boil.
  3. Turn down the heat and simmer for six to eight minutes or until the sauce has reduced slightly. At this point, add the kale and cook uncovered for a few minutes or until the kale is tender. Season with salt and pepper to taste.

Salsa Verde

  • 15g mint leaves, roughly chopped
  • 30g parsley (stalks and all), roughly chopped
  • 2 tbsp. capers, drained
  • 4 anchovy fillets, roughly chopped
  • 1 garlic clove, roughly chopped
  • Zest of 1 lemon
  • 1 tbsp. Dijon mustard
  • 1 1/2 to 2 tbsp. sherry vinegar, according to taste
  • 6 tbsp. extra virgin olive oil
  • sea salt and freshly ground black pepper

Method:

  1. Put all the ingredients in a food processor and pulse until you have a coarse mixture. Transfer it to a bowl and try it, adding in any extra seasoning or ingredients to taste.

When ready to serve your meal, ladle the beans onto serving plates and top them with a few slices of the roasted lamb. Finish with a dollop of the Salsa Verde.

Tip: Stir any of the resting juices from the lamb into the bean and kale mixture. It will only improve their flavour and make them taste even better!

ROAST LEG OF LAMB

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