Leg of lamb with flavoursome rice


Ingredients 15
Servings 6
Time

Ingredients

  • PASTE
  • 5
    ml
    paprika
  • 3
    cloves garlic, crushed
  • 1
    bay leaf
  • 1
    small bunch parsley, finely chopped
  • 10
    ml
    coarse salt
  • pepper
  • 15
    ml
    olive oil
  • 1
    onion, finely chopped
  • 2
    kg
    leg of lamb
  • 500
    ml
    rice
  • 3
    ml
    turmeric
  • 1
    Litres
    stock to which a few pieces of bacon or smoked sausage have been added
  • 60
    ml
    port
  • 100
    ml
    white wine
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Blend all the ingredients for the paste and rub into the leg of lamb. Leave overnight or for at least 4 to 6 hours. Place the rice and turmeric in an ovenpan and pour over the stock, mixing well. Position the rack of the ovenpan over the rice and place the leg of lamb on it. Roast the meat for 1 to 1 1/2 hours until done. Turn the meat every now and then, basting regularly with a mixture of the port and white wine and remaining paste mixture. Add more stock to the rice if it becomes too dry. Serve with sautéed spinach (see recipe), a green salad and Portuguese bread, which goes with anything.
 

Read more on: roast  |  lamb
 

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