Will you try to make this Mediterranean Roasted Lamb by Chef Nuno Cristóvão? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTS FOR THE LAMB
1.4 kg diced lamb
100 ml white wine
1 tea spoon sweet paprika
120 ml olive oil
5 cloves of garlic
Fresh rosemary
Fresh thyme
2 bay leaves
400 g onion
200 g of ripe vine tomatoes
500 g baking potato
400 g carrot
INGREDIENTS FOR THE RICE
200 g rice
2 spoons oil
1 onion
2 cloves of garlic
1 tea spoon salt
50 g chorizo
150 ml water
2 dl of roasted broth
INSTRUCTIONS
1. Add the white wine, salt, sweet paprika, olive oil, crushed garlic cloves, a sprig of rosemary and thyme (reserve a little) and bay leaves to a saucepan.
2. Mix well and then add the chopped onion and tomato.
3. Place the lamb chunks on a tray or in a baking dish, add the peeled potatoes and sliced carrot and drizzle everything with the white wine mixture.
4. Leave to marinate overnight.
5. Preheat the oven to 150° C. Meanwhile, add a drizzle of oil to the pan and sear the lamb until browned. Do this in batches to avoid overcrowding the pan. Return to the tray and cook for around one hour 30 minutes until tender, now at 180° C.
6. For the rice: heat the oil in a saucepan, add the finely chopped onion and the garlic cloves and sauté.
7. Add the chorizo, let it brown for about 5 minutes and add the water and the broth from the roast lamb.
8. Add the rice, reduce the heat to a minimum and let it cook for about 18 to 20 minutes. Remove the chorizo and chop into slices at around 10 minutes.
9. Place the rice on a tray, garnish with the chorizo slices and bake in the oven, preheated to 200° C, for 5 minutes or until lightly browned.
10. Serve the lamb on the onion, tomato and the carrot alongside the potatoes and rice.