Ingredients
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2 kg lamb(hand or leg)
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1 kg potatoes
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18 spring onions
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3 medium onions
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2 oranges
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2 lemons
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1 glass brandy
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800 ml White Wine
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1 cube meat broth
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2 Bay Leaves
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1 sprig rosemary
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sweet pepper
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Olive Oil
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Salt and pepper
Directions
How to Make Borrego Assado:
- 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.
- Cover with aluminum foil and refrigerate.
- Wash the potatoes thoroughly and peel the spring onions.
- 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.
- 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.
- Dissolve the stock cube in a glass of warm water and pour it into the bottom of the meat tray.
- Bake, in an oven preheated to 220° C, covered with aluminum foil, for about 1 hour and 20 minutes.
- 10 minutes before the end, add the potatoes and spring onions and let it finish.
- Remove and serve immediately.
