Paprika Easter Lamb
Marinate overnight with sweet Portuguese paprika, white wine and dried herbs. Then cook it low and slow.
Ingredients
- 1 leg or shoulder of lamb about 2 kg
- 5 large cloves of garlic
- 1 tbsp sea salt flakes
- 1 tsp freshly ground black pepper
- 1 tbsp sweet paprika
- 1 tbsp mix of dried oregano, dried thyme and dried rosemary
- 1 tbsp olive oil
- 1 tbsp white wine
- 2 white onions
- 1 cup white wine
- 750 g baby potatoes
Instructions
- Use a pestle and mortar to bash the garlic cloves with the sea salt and black pepper until a coarse paste
- Add the sweet paprika, dried herbs, olive oil and tbsp of white wine
- Mix to make a paste
- Slash the top of the leg with a sharp knife, then massage the paste onto the leg and leave to marinate for at least 6 hours or overnight
- Take the leg (or shoulder) of lamb, out of the fridge 30 minutes before cooking
- Quarter the onions and place in a roasting tray
- Place the leg on top and add the cup of white wine into the tray
- Cover with foil and roast for 2 and a half hours at 150C
- After 2 hours, add baby potatoes, give it a good mix, and add more wine if it needs some liquid
- Increase the temperature to 160 degrees C and roast for another hour, covered with foil
- After that, remove the foil and increase the temperature to 200 degrees C, baste the leg with the juices and roast uncovered for 20 minutes or so to get some colour. Keep a watch so it does not burn.
- The meat should come off the bone easily by this stage
- Rest for 15 minutes and serve