Borrego Assado com Batatas is a traditional Portuguese roast made with lamb and baby potatoes. The secret to this delicious lamb roast is the marinade made with lard, pepper paste, garlic, white wine, and a mix of spices and fresh herbs. Borrego Assado is one of my go-to recipes when I want to cook something special. It’s a hearty dish that’s perfect for the colder months, it feeds a family of six or eight, and it’s quite simple to make. In Portugal it’s often prepared on the Easter Sunday or Christmas dinner.
Portuguese Roast Lamb Recipe
Although I will be using a leg of lamb, this recipe can be prepared with other lamb cuts of your choice. The secret is to marinade the lamb overnight in a mix of lard, garlic, white wine, paprika, piri-piri powder, thyme, bay leaf, and massa de pimentos – a traditional Portuguese red pepper paste. Massa de pimentos is widely available in Portugal, for those from other parts of the world, you can simply replace it with blended roast peppers. A trick I borrowed from an English friend is to add a couple of spoons of mint sauce to the marinade, alternatively you can use fresh mint.
I prefer roasting the lamb in two stages, first at 180°C (fan oven) covered with foil for about 1h30m, although the time might vary depending on the size of the leg. You then remove the foil, add the baby potatoes (previously boiled), and roast again for about 15 minutes until golden and crispy. This recipe is an absolute crowd pleaser, uncomplicated, and a great way to add a Portuguese touch to your Sunday meals or festivities.
How to Make Portuguese Roast Lamb
Borrego Assado com Batatas – Roast Lamb with Baby Potatoes
6
servings10
minutes1
hour45
minutes669
kcalBorrego Assado com Batatas is a traditional Portuguese roast made with lamb and baby potatoes. The secret to this delicious lamb roast is the marinade made with lard, pepper paste, garlic, white wine, and a mix of spices and fresh herbs.
Ingredients
1 Bone in Leg of Lamb (2kg)
30 g Lard
20 ml Olive Oil
20 g Portuguese red pepper paste
3 Garlic Cloves Minced
1 tbsp Sweet Paprika
1 tsp Piri-piri Powder
2 tbsp Salt
100 ml White Wine
1tbsp Mint Sauce
1 Bay Leaf
2 Sprigs of Thyme
Black Pepper
750 g Baby Potatoes
Directions
- To prepare the marinade, combine all the ingredients except the white wine (and the potatoes of course) to create a paste. Rub the paste evenly on the meat, then place it in a ziplock bag or container. Add in the white wine, let it marinade in the fridge overnight.
- Preheat the oven to 180°C, place the leg on a deep baking tray alongside the liquids of the marinade, add ½ cup of water to the tray. Seal with foil, then roast for about 1h30m. Check the roast after 1 hour, baste it with the juices of the meat. If there isn’t enough liquid add another splash of white wine or water before putting it back in the oven.
- In the meantime, peel the baby potatoes and boil them for about 10 minutes or until fork tender.
- Once the lamb has finished roasting, add the potatoes to the tray, coat them with the gravy that has formed in the tray. Increase the temperature to 220°C, then roast for 15 minutes or until golden.
- Carve the meat, serve it with the roast potatoes and a couple of spoons of the gravy. You can also pair it with sautéed collard greens or a simple salad.
Notes
- You will need to marinade your lamb for at least 8 hours, so plan in advance!
Have you tried this recipe? Let me know in the comments!