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 rich flavour pairs perfectly with the aromatic character of Herdade do Estacal Syrah—a full-bodied wine with notes of spice and ripe fruit.

Ingredients (serves 4)

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

Method

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

Notes and suggestions

The secret lies in the long marinade and the earthenware dish, which distributes the heat evenly and keeps the meat juicy. Always use a good-quality olive oil, preferably our Herdade do Estacal Extra Virgin Olive Oil, which brings out the fragrance of pennyroyal and the flavour of the lamb.

The Syrah, with its soft tannins and spicy aromas, brings out the flavour of roast lamb and the fragrance of pennyroyal. Serve at 17 °C, slightly aerated.

Pairing

Herdade do Estacal Syrah adds depth and balance to the richly flavoured roast lamb. With notes of spice 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 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 shown 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 guidance only.

Sources

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

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

For another lamb dish, also discover Alentejo-style lamb stew, slow-cooked in a pot.