Oven-Roasted Lamb with Potatoes and Pennyroyal

Oven-Roasted Lamb with Potatoes and Pennyroyal

Harmonization: Syrah – Herdade do Estacal

Lamb is one of the greatest symbols of Alentejo cuisine. Served at festivals and Easter Sundays, its intense flavor pairs perfectly with the aromatic character of Syrah from Herdade do Estacal—a wine with body, notes of spices, and ripe fruit.

Ingredients (4 people)

• 1.5 kg of Alentejo lamb (in pieces or leg)
• 1 kg of new potatoes
• 4 cloves of minced garlic
• 1 glass of white wine
• 1 bunch of fresh pennyroyal
• 1 bay leaf
• Extra virgin olive oil Herdade do Estacal qb
• Salt and pepper to taste

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 a clay roasting pan 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 potatoes and mix well into the sauce.
5. Serve the lamb with fresh pennyroyal on top and toasted Alentejo bread on the side.

Harmonization

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

Sources

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

Traditional recipe from Alentejo, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo”.