Ingredients
- Leg of lamb
- Lamb’s giblets
- Quinces (peeled and cut into wedges)
- Kale
- Laurel
- Thyme
- Rosemary
- Orange and Lemon
- Dried garlic
- Esporão Organic Extra Virgin Olive Oil
- White wine
- Paprika
- Coriander powder
- Dijon mustard
- Onion
- Salt
- Black pepper
- Parsley and Coriander
- Beef broth
- Leave the lamb leg and giblets to marinate overnight.
MARINADE:
Laurel
- Thyme
- Rosemary
- Orange and Lemon
- Dried garlic
- Esporão Organic Extra Virgin Olive Oil
- White wine
- Paprika
- Coriander powder
- Dijon mustard
- Onion
- Salt
- Black pepper
- Parsley and Coriander
Directions
Place the lamb leg in an earthenware roasting tray surrounded by the quince and kale chopped into quarters. Drizzle with the leg’s marinade and cook in a wood-fired oven for approximately one hour. Check the cooking point and remove when ready.
Sauté the giblets in Esporão Organic Extra Virgin Olive Oill and chop to mix into the salad.
For the kale salad, chop some cabbage leaves into fine julienne strips and season with salt and olive oil several hours before serving. Grill some cabbage leaves and chop into fine julienne strips. At the time of serving, combine the sliced kale, grilled and raw, some of the chopped giblets, parsley and coriander, both sliced. Season with lemon juice, juices from the roast, lemon zest, salt and pepper.