Recipe: Roast Leg of Lamb or Kid by VILA VITA Parc Executive Chefs
Easter flavours to enjoy at home
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This Easter it is not possible to enjoy Easter lunch at your favourite restaurant due to lockdown conditions. But that doesn’t mean you shouldn’t enjoy great food. VILA VITA Parc executive chefs Manfred Kickmaier and Paulo Fortes are sharing some recipes for you to try at home, to bring some great flavours and a touch of Portugal to your kitchen. The recipes are just part of several great initiatives from the resort to bring a little of VILA VITA to your home at this time.
The recipe below is the perfect addition to your Easter menu, or any time of year really.
Check out this list of top Portuguese Food to whet your appetite.
Find more Portuguese Food Recipes.
Roast Leg of Lamb or Kid
Serves 2 people
1 kg leg of lamb or kid
400 g small new potatoes (peeled)
150 g onions (sliced)
For the marinade:
20 g pepper paste
2 garlic cloves (crushed)
20 g tomato concentrate
8 cl olive oil
1 dl white wine
2 g paprika
1 bay leaf
A dash of white wine vinegar
Clean the leg, removing the excess fat and the bedon (fatty ball situated in the inside part of the leg, near the bone). Your butcher can also arrange it for you.
Mix all the ingredients for the marinade and rub on the leg, leave for at least 12h in the fridge.
Arrange the potatoes in wedges and sliced onions over the marinated leg.
Place in a pre-heated oven at 150ºC for 4h, basting the leg with the juices to avoid from drying out and for better flavour.
When it is roasted, place on a dish and serve.
Accompany with a green salad.
This recipe was originally published by VILA VITA Parc