Oven-Roasted Lamb with Potatoes and Pennyroyal

Oven-Roasted Lamb with Baby Potatoes and Pennyroyal

Wine pairing: Syrah – Herdade do Estacal

Lamb is one of the greatest symbols of Alentejo gastronomy. Served at Easter celebrations and on Sundays, its intense flavour pairs perfectly with the aromatic character of Herdade do Estacal Syrah—a full-bodied wine with notes of spice and ripe fruit.

Ingredients (4 servings)

• 1.5 kg Alentejo lamb (cut into pieces or leg)
• 1 kg new baby potatoes
• 4 cloves garlic, minced
• 1 glass white wine
• 1 sprig fresh pennyroyal
• 1 bay leaf
• Herdade do Estacal extra virgin olive oil q.s.
• Salt and pepper q.s.

Preparation

1. Season the lamb with salt, pepper, garlic, pennyroyal, bay leaf, and white wine. Marinate for 4 to 6 hours.
2. Place the lamb in an earthenware dish and drizzle generously with olive oil.
3. Bake in a preheated oven at 180 °C for about 1 hour and 30 minutes.
4. Halfway through cooking, add the halved baby potatoes and mix well into the sauce.
5. Serve the lamb with fresh pennyroyal on top and toasted Alentejo bread on the side.

Wine Pairing

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

Nutritional Information:

Per serving (1 portion)

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

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

Sources

• Florbela Ribeiro, Sabores do Alentejo, Associação de Defesa do Património de Mértola, 2014, p. 102
• Maria de Lourdes Modesto, Cozinha Tradicional Portuguesa, Dom Quixote, vol. II, p. 61

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo” (At the Table with Alentejo).