Carneiro Recipe

Prepare the marinade and lamb

In a bowl combine minced garlic, chopped rosemary, chopped oregano or parsley, smoked paprika, ground cumin, red wine, olive oil, lemon juice, salt and pepper. Whisk until combined. Pat the lamb dry with paper towel and rub the marinade all over the lamb, massaging into any crevices. Place the lamb in a large resealable bag or a covered dish and refrigerate 4–12 hours (overnight preferred) to infuse flavor.

Bring to room temperature

Remove the marinated lamb from the refrigerator 45–60 minutes before roasting so it comes closer to room temperature. This helps even cooking.

Preheat the oven to 170°C (340°F). Toss the quartered onions, carrots, potatoes, celery and whole unpeeled garlic cloves with 30 ml olive oil, 1 tsp coarse salt and 1/2 tsp black pepper in a large roasting pan or ovenproof dish. Spread the vegetables in an even layer; reserve a space in the center for the lamb.

Place the marinated lamb on top of the vegetables or in the center of the pan, fat side up. Pour any remaining marinade over the lamb and vegetables. Insert an oven-safe meat thermometer into the thickest part of the lamb, avoiding bone.

Roast in the preheated oven at 170°C (340°F) for 2 to 2 1/2 hours for medium-rare to medium (internal temperature 60–65°C). For medium-well, roast to 70°C. Baste the lamb and vegetables every 30–40 minutes with pan juices. If the vegetables begin to brown too quickly, loosely tent the lamb with foil.

About 20–30 minutes before the end of cooking, increase oven to 200°C (390°F) to brown the exterior and caramelize the vegetables. Continue to roast until desired internal temperature and a golden crust form.

When the lamb reaches the target temperature, remove it from the oven and transfer the lamb to a cutting board. Tent loosely with foil and rest for 15–20 minutes; this lets the juices redistribute and finishes carryover cooking.

While the lamb rests, place the roasting pan on the stovetop over medium heat (if your pan is ovenproof and stovetop-safe) or transfer pan juices and vegetables to a large skillet. Skim or spoon off excess fat leaving about 1 tablespoon in the pan.

Add 60 ml red wine (if using) to deglaze the pan, scraping up browned bits with a wooden spoon. Reduce by half, then add 300 ml lamb or chicken stock. Simmer until sauce reduces by about one-third and slightly thickens, 6–10 minutes.

Stir in 30 g butter a piece at a time, whisking to emulsify the sauce. Add lemon zest and 2 tablespoons chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

Slice the rested lamb against the grain into 1–1.5 cm thick slices. Arrange lamb slices on a platter with roasted vegetables. Spoon the warm pan sauce over the lamb and vegetables or serve sauce on the side.