Portuguese Roast Lamb. This delicious roast is a great way to toast to the cooler nights.
Serves 6 to 8
150g chorizo sausage, chopped
1½ cups parsley leaves
4 cloves garlic, peeled
2 tsp sweet paprika
2 tbsp dry white wine
2kg butterflied leg of lamb (we used easy-carve)
¼ cup olive oil, plus extra for pumpkin
3 red onions, sliced into thick wedges
1 cup white wine
2 cups chicken stock
6 fresh bay leaves
500g mini corella pears, some whole, some halved
¼ pumpkin (1.25g), sliced into wedges, skin on
120g quince paste, chopped
Steamed green beans, to serve
Preheat oven to 180°C.
Process chorizo, parsley, garlic, paprika and white wine into a smooth paste.
Lay lamb skin-side down on a clean surface. Spread paste evenly on flesh. Roll up. Truss with kitchen string.
Heat 1 tbsp of the oil in a large roasting pan over a high heat. Season lamb well. Sear for 10 minutes, turning regularly, until browned all over. Add onions, wine, stock and bay leaves.
Roast lamb for 1 hour 35 minutes or until cooked to your liking, basting regularly. Add pears after 1 hour. Pears are cooked when tender after testing with a knife. Meanwhile, place pumpkin in a single layer on an oiled baking tray. Drizzle with oil and season with salt and pepper. Cook in the same oven for 1 hour 15 minutes or until golden and tender.
Remove lamb and pears from pan. Cover lightly with foil. Allow to rest. Return baking tray to a low heat. Stir in quince paste. Serve lamb with cooking juices, pears, pumpkin and beans.