Pá de Borrego means Lamb shoulder.
This is a quite diferent dish from the others, becouse it doen't have any seafood.
This Algarve dish is a good way of tasting Portugal way of cooking lamb.
- 1,2kg lamb shoulder
- 1dl olive oil
- 4 garlic cloves
- 1 bunch of parsley
- 2 tablespoons lard (pork fat)
- 50g butter
- 1 dl vinegar
- 2,5 dl dry white wine
- 6 grains of peppercorn
- 4 Cloves
- 800g potatoes
- 2 bay leaves
- paprika powder and sea salt to taste
Clear all the fat and skins from the lamb shoulder. Peel the garlic, and smash it with sea salt and a bit of olive oil. Add the paprika and the whine and mix it all together. with the mixture you got, anoit the lamb.
In a eartware pan put the parsley, the bay leaves, the peppercorn, the cloves, the vinegar, the rest of the wine, the butter, the lard and a little water. Mix it all together nicely. Then, put the lamb in the pan. Let it rest for about 3 or 4 hours.
After you wait this time, cover the pan and put it in the oven to stew.
Wash the potatoes, peel them, and cut them in 4. When the lamb is almost done, add the potatoes. Continue with the pan covered, until the potatoes are cooked. Correct the season to taste and sprinkle with minced parsley.
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