Oven-Roasted Lamb with Potatoes and Pennyroyal

Roast Lamb with Potatoes and Pennyroyal

Wine Pairing: Syrah – Herdade do Estacal

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

Ingredients (4 servings)

• 1.5 kg Alentejo lamb (in pieces or leg)
• 1 kg new potatoes
• 4 cloves garlic, minced
• 1 cup white wine
• 1 bunch fresh pennyroyal
• 1 bay leaf
• Herdade do Estacal extra virgin olive oil q.b.
• Salt and pepper q.b.

Preparation

1. Season the lamb with salt, pepper, garlic, pennyroyal, bay leaf, and white wine. Marinate for 4 to 6 hours in the refrigerator.
2. Place the lamb in a clay baking 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 (at 45 minutes), add the halved potatoes and mix well with the sauce.
5. Remove from the oven, let rest for 5 minutes, and serve with fresh pennyroyal on top and toasted Alentejo bread on the side.

Notes and Suggestions

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

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

Wine Pairing

Herdade do Estacal Syrah adds depth and balance to the intense roast lamb. With notes of spices and ripe fruit, it elevates every bite to 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 presented are estimates calculated based on food composition tables and may vary according to the ingredients used, cooking methods, and actual quantities consumed. This information is provided for guidance only.

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".