Torresmos-portuguese Garlic Roasted Lamb

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 lb fresh jalapeno (4-5 are plenty for us)
• 1 tablespoon salt
• 1/4 cup paprika (sweet or hot, i use sweet)
• 1/2 cup wine
• 1/4 cup red wine
• 10 garlic cloves, chopped
• 4 lbs boneless lamb butt, cut into 8 pieces (i use thick cut boneless lamb loin chops and reduce cooking time)
• 1/4 cup oil (for roasting, about 1/4 cup)
• salt & pepper, to taste

Recipe

• 1 preheat oven to 375°f.
• 2 place the peppers and salt into a food processor and mince.
• 3 combine the minced peppers with the garlic, paprika, wine and red wine in a large glass bowl.
• 4 add the lamb pieces to the marinade, making sure the lamb is coated well.
• 5 cover with plastic wrap and place in the refrigerator for 24 hours.
• 6 after 24 hours remove lamb, and discard the marinade.
• 7 pour oil into a large roasting pan, place the lamb in the roasting pan and season with salt and pepper.
• 8 roast at 375 degrees for about 1 hour (turn the lamb regularly to make sure lamb stays moist).
• 9 depending on the cut and how thick your lamb pieces are, cooking time may need to be adjusted. lamb should register at least 160-170 degrees for safety.
• 10 i have not tried this yet, but was thinking of marinating a whole lamb shoulder or loin roast and trying it in the crockpot.