Roasted Lamb with Turnip Greens & Potatoes

Description:

This traditional Leg of Lamb recipe combines Portuguese flavors into a delicious family meal.  

Serves: 4-6 people

Cook Time: 2 Hours

INGREDIENTS:

Leg of Lamb (substitute with goat leg)

2-3 Tbsp Lard

3 Minced Garlic Cloves

2-3 Whole Dried Bay Leaves

2-3 Tbsp Minced Parsley

2 Sprigs Rosemary

1-2 Sprigs Thyme Leaves

1 Tbsp Fresh Oregano

2 tsp Paprika, divided

1 Zested & Juiced Orange

2 Tbsp Port Wine

2 Tbsp Dry White Wine

2 Tbsp Tomato Puree

2 Tbsp Salt, divided

1 tsp Black Pepper, divided

1 Bunch Turnip Greens

1 Sliced Onion (into rings)

1 Tbsp Salt and Pepper (divided)

1 Pound Quartered White Potatoes

2-3 Tbsp Olive Oil, divided

How To Make:

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine the lard, crushed garlic, bay leaves, minced parsley, rosemary leaves, thyme leaves, oregano, 2 tsp of paprika, orange juice and peel, white wine, port wine, tomato puree, and 2 tsp of salt and pepper.  Mix well.
3. Prepare the potatoes by cutting them in half.  Season with 1 tsp of salt, pepper, paprika, and the leaves of one rosemary sprig.  Mix together and set aside.
4. Massage the marinade on the leg of lamb or goat until completely covered.
5. Place onions and potatoes on the bottom of the baking dish.  Place the leg of lamb/goat on top and add the rest of the marinade on top of the meat.
6. Cover in foil and cook in a preheated oven for 1.5 - 2 hours, or until the internal temperature reads 120 degrees.
7. Prepare the turnip greens by boiling a large pot of water.  Add the turnip greens and blanch until bright green.  Remove and place in some ice water to stop cooking.  Drain completely and add to a frying pan with olive oil. Season with 1 tsp of salt and pepper. When cooked, set aside.
8. When Lamb/Goat leg is cooked, add the sautéed turnip greens to the dish.  Allow the meat to rest about 10 minutes before cutting and serving.