Yields:
6 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 50 Mins
This is a Portuguese lamb dish, with a mouth-watering braised leg of lamb served on a bed of roasted potatoes and sauteed fresh vegetables. To finish off the dish, it is topped off with a rich velvety lamb reduction perfectly spiced.
Ingredients
Adjust Servings
Instructions
- Preheat oven to 350 degrees
- Take the leg of lamb and cover completely with salt and pepper (season well).
- In an oven-safe pot add 1/4 cup of the oil and bring it up to temp (sizzling and but not yet popping), add garlic and lemon zest stir rapidly as to not burn the garlic.
- Add the lamb and sear on all sides until nicely browned.
- Add the beef stock and all of the other dry ingredients with the red wine vinegar.
- Cover the lamb with the crushed tomatoes then cover the pot and place in the oven for an hour.
- Meanwhile, in a heavy skillet add the remaining oil and bring it to temperature, on the side in a large bowl take the potatoes that have been drained. Add salt and pepper and mix well. Add the potatoes to the hot skillet and brown. In a bowl lined with paper towels remove the potatoes and let drain.
- In the same skillet add the butter and an additional 1/8 cup of oil and add the onions and bell pepper and sauté, add salt and pepper to taste.
- Take the liquid from the roasting pan and strain into a saucepan, bring the liquid to a simmer, and thicken with a corn starch slurry until desired consistency.
- In a casserole dish add the potatoes and place the lamb in the center, add the onions and bell pepper, top with cherry tomatoes (not on the lamb). Bake another 45-50 mins. or until the center of the lamb is at a temperature of 145-155.
- Remove the lamb from the oven and let rest before slicing on an angle. Plate the potatoes and veggies, add 3 nice slices on top and add the lamb sauce. Top with chopped Italian parsley.
This sounds amazing! Will have to try. I am confused by the name of the recipe though. Lingua de Vaca means cow’s tongue, right? Would definitely love a good Portuguese recipe for that too!
Michelle, thank you so much for finding that error. The majority of the work here is done by students from Escoffier School of Culinary Arts. I didn’t even notice that this student had misnamed this recipe. Thank you for the request. I will absolutely get on that and post one of those soon.