Oven-Roasted Lamb with Baby Potatoes and Pennyroyal

Oven-Roasted Lamb with Baby Potatoes and Pennyroyal

Pairing: Syrah – Herdade do Estacal

Lamb is one of the great symbols of Alentejo cuisine. Served at celebrations and on Easter Sundays, its intense flavor pairs perfectly with the aromatic character of Herdade do Estacal Syrah - a full-bodied wine with notes of spices and ripe fruit.

Ingredients (serves 4)

• 1.5 kg Alentejo lamb (in pieces or leg)
• 1 kg new baby potatoes
• 4 cloves garlic, chopped
• 1 glass white wine
• 1 bunch fresh pennyroyal
• 1 bay leaf
• Herdade do Estacal extra virgin olive oil, as needed
• Salt and pepper, as needed

Preparation

1. Season the lamb with salt, pepper, garlic, pennyroyal, bay leaf, and white wine. Leave to marinate in the refrigerator for 4 to 6 hours.
2. Place the lamb in an earthenware baking dish and drizzle generously with olive oil.
3. Place in a preheated oven at 180 °C for approximately 1 hour and 30 minutes.
4. Halfway through cooking (after 45 minutes), add the halved baby potatoes and coat them well in the sauce.
5. Remove from the oven, let rest for 5 minutes, and serve topped with fresh pennyroyal and toasted Alentejo bread on the side.

Notes and suggestions

The secret lies in the long marinade and the earthenware dish - which distributes the heat evenly and retains the meat's juices. Always use high-quality olive oil, preferably our Herdade do Estacal Extra Virgin Olive Oil, which enhances the aroma of the pennyroyal and the flavor of the lamb.

Syrah, with its soft tannins and spicy aromas, enhances the flavor of the roasted lamb and the aroma of the pennyroyal. It should be served at 17 °C, slightly aerated.

Pairing

Herdade do Estacal Syrah adds depth and balance to the richly flavored roast lamb. With notes of spices and ripe fruit, it elevates every bite into a complete gastronomic experience.

Nutritional Information

Per serving (1 portion)

Energy: 750 – 900 kcal
Protein: 45 – 55 g
Total fat: 50 – 65 g
of which saturated: 15 – 22 g
Carbohydrates: 25 – 35 g
Sugars: 2 – 4 g
Fiber: 3 – 5 g
Salt: 1.8 – 2.8 g

The nutritional values presented are estimates calculated based on food composition tables and may vary according to the ingredients used, cooking methods, and quantities actually consumed. This information is provided for guidance only.

Sources

• Florbela Ribeiro, Flavors of Alentejo, Mértola Heritage Defense Association, 2014, p. 102
• Maria de Lourdes Modesto, Traditional Portuguese Cuisine, Dom Quixote, vol. II, p. 61

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "At the Table with Alentejo".