Roast Lamb with Onions and Green Pepper

Postcards from Portugal
Tessa Kiros
Never have olive oil-slicked salt cod, calamari, and rabbit looked so seductive as they appear in the fourth book from Tessa Kiros. Fascinated with the concept of food as national identity, Kiros has previously celebrated the Cypriot/Finnish meals of her parents and the Tuscan food of the home where she is raising her own family (Falling Cloudberries, $45.00; Twelve, $34.95; Apples for Jam, $45.00) . Here, against a blue and white backdrop, she serves up the classic dishes of Portugal amongst photographs that capture the essence of the country from sea to table. Superb colour photos. Hardcover, 254 pp, $45.00.

1 smallish leg of lamb (about 1.2kg) with bone
1/2 cup of olive oil
1 tsp paprika
coarse salt
4-5 spring onions, trimmed
1 large onion, quartered
4 garlic cloves, peeled but left whole
4 bay leaves
1lb potatoes, peeled and cut up quite small
1 cup white wine
1 green pepper, chopped
1-2 tbsp chopped parsley

When you take this out of the oven, tilt the pan so the lovely gravy runs down and is not all absorbed by the potatoes. That way you'll have some pan juices to serve with the roast.

Preheat your oven to 400F. Rinse the lamb well and cut away some of the excess fat. Put the oil in a large roasting tin. Put the lamb in the tin and pat all over with the oil and paprika. Season well with coarse salt and pepper. Roast for about 30 minutes until golden on top.

Reduce the oven to 350F. Turn the lamb and add the spring onions, garlic and bay leaves around and under it. Roast for another 30 minutes.
Meanwhile, boil the potatoes in salted water for 10minutes until just tender. Drain.

Add the wine to roasting tin and arrange the potatoes, green pepper and parsley around the meat, shuffling them in the juices. Sprinkle the potatoes and pepper with salt.

Roast for 45 minutes or until the potatoes have absorbed some of the juices and are golden, and the lamb is well cooked with a crisp skin. Shuffle the vegetables halfway through the cooking time. Rest the lamb for 10 minutes before carving.

Serves 4 - 6.

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