Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Borrego assado no forno is a festive dish on many Portuguese tables, especially at family times and celebrations.
The fragrant marinade and slow roasting leave the meat tender and the potatoes full of flavour.
Ingredients
- 1.5 kg of lamb in large pieces
- 1 kg of potatoes
- 5 cloves of garlic
- 200 ml white wine
- 100 ml of olive oil
- Rosemary or bay leaf
- 1 spoonful of Portuguese colorau
- Salt and pepper
Method
- Season the lamb with garlic, wine, olive oil, herbs, colorau, salt and pepper.
- Let it marinate for a few hours.
- Roast covered initially.
- Add the potatoes and pour over the sauce.
- Bake until golden and tender.
- Serve with green salad or greens.
Tips from Empório Portugal
- A long marinade mellows the flavour of the meat.
- Basting during roasting helps prevent the meat from drying out.
- Potatoes should be golden and moist.
Possible replacements in Brazil
- Locally sourced Brazilian lamb can be used in this adaptation.
- Rosemary can be swapped for bay leaves.
Pairing
An Alentejo red wine. For people over 18 years old; drink in moderation.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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