Portuguese Leg of Lamb with Port Wine Sauce

A visit to the beautiful Douro Valley in Northern Portugal, a littlel partying with the locals, and a savory roasted lamb with a buttery Port Wine Sauce.


For spice rub:

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon granulated garlic

4 pound boneless leg of lamb

Vegetable oil for searing

For Port wine sauce:

1 1/2 cups red wine

3/4 cup Port wine

4 tablespoons butter, room temperature

For fried potatoes:

12 medium gold potatoes, cut into 1/4" slices

1/2 cup chicken broth

1 teaspoon dried cilantro


Preheat oven to 450 degrees F.  Mix together dry rub spices in a small dish and rub all over the outside of the lamb.  Heat 1/4 cup vegetable oil in a large heavy skillet and sear lamb on all sides.  Transfer to a roasting pan that has a drizzle of olive oil in the bottom.  Roast 1 hour 20 minutes for medium (about 140 on a meat therometer).

Meanwhile, pour red wine and Port into a small saucepan, bring to a boil and let it reduce to about 1/3 cup (about 20 minutes).  Remove from heat, season with a dash of salt and a pinch of pepper and stir in butter.

Meanwhile, make potatoes.  In same searing skillet, fry potatoes until golden, turning occasionally.  Season with 1 teaspoon salt and 1/2 teaspoon pepper.  Pour in chicken broth, add cilantro and lower heat to medium-low and cook until tender, about 10 minutes.

Remove lamb from oven, tent with foil and let rest for 12 minutes before slicing.  To serve:  Line a large platter with the potatoes, arrange lamb slices on top and drizzle with Port wine sauce.  Serves 8.