The most common dish for a Portuguese Christmas is Bacalhau, but many times, roast lamb makes an appearance alongside it.
Ingredientes – 6 Pessoas | Ingredients – 6 People
- 1 perna de borrego com cerca de 2,5 kg (2,5Kg leg of lamb)
- 2 laranjas (2oranges)
- 1 limão (1 lemon)
- salsa (parsley)
- tempero para carnes assadas (seasoning for roast meat)
- 2 copos de vinho branco (2 glasses of white wine)
- batatas para assar (potatos for roasting)
Preparação | Preparation
1 – Com algumas horas de antecedência lave bem a carne e tempere-a com o tempero para carnes assadas, e gomos de laranja e limão descascados. (A few hours in advance, wash the meat well and season it with the seasoning for roast meats and peeled orange and lemon segments.)
2 – Na hora de confeccionar a carne espalhe salsa pela carne, cubra com o vinho branco e leve ao forno a 200º. (When it’s time to cook the meat, sprinkle parsley over the meat, cover with white wine and put it in the oven at 200º.)
3 – Quando a carne começar a ganhar cor, vire-a , regue bem com o molho e junte as batatas descascadas. (When the meat starts to colour, turn it over, drizzle with the sauce and add the peeled potatoes.)
4 – Leve novamente a assar e vá regando a carne e as batatas com o molho. Se necessário acrescente mais um copo de vinho. (Bake again and drizzle the sauce over the meat and potatoes. If necessary, add another glass of wine.)
5 – Deixe a carne assar bem e ficar alourada. Sirva-a com as batatas. (Let the meat roast well and brown. Serve with the potatoes.)
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