Borrego Assado

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Borrego Assado

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Ingredients

2 kg lamb (hand or leg)
1 kg potatoes
18 spring onions
3 medium onions
2 oranges
2 lemons
1 glass brandy
800 ml White Wine
1 cube meat broth
2 Bay Leaves
1 sprig rosemary
sweet pepper
Olive Oil
Salt and pepper
  • Medium

Ingredients

Directions

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How to Make Borrego Assado:

  1. Clean the meat, cut into pieces, and season with a generous amount of salt, sweet peppers, bay leaf, oranges and lemons cut into slices, brandy and wine.
  2. Cover with aluminum foil and refrigerate.
  3. Wash the potatoes thoroughly and peel the spring onions.
  4. Wrap them in a tray with olive oil and rosemary, season with salt and pepper and bake in the oven preheated to 160° C, for about 30 minutes. Remove and set aside.
  5. Spread the onion slices over the bottom of another oven tray, preferably clay. Put the meat on top and add the marinade, taking out the lemon and orange slices.
  6. Dissolve the stock cube in a glass of warm water and pour it into the bottom of the meat tray.
  7. Bake, in an oven preheated to 220° C, covered with aluminum foil, for about 1 hour and 20 minutes.
  8. 10 minutes before the end, add the potatoes and spring onions and let it finish.
  9. Remove and serve immediately.

 

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