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Chanfana | Marinated Lamb

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Chanfana | Marinated Lamb
Recipe type: Entree
Chanfana | Marinated Lamb is a Portuguese food recipe baked in the marinade with onions, garlic and bacon.
  • 8 pounds bone-in leg of lamb, cut into 3 –inch pieces
  • 10 cloves garlic, smashed and coarsely chopped
  • 1 bay leaf
  • 1 large fresh mint leaf
  • ½ cup coarsely chopped parsley
  • 1 teaspoon sweet paprika
  • ½ teaspoon hot pepper sauce or crushed dried chili pepper
  • 1 tablespoon coarse salt
  • 3 cups red wine or enough to cover meat completely
  • ½ cup olive oil
  • 1-2 large onions thickly sliced
  • 3 thick slices bacon, coarsely chopped
  1. Place the meat in a roasting pan or bowl. With the exception of the wine, olive oil, onion and bacon, mix the garlic, bay leaf, mint, parsley paprika, chili, salt in a small bowl. Rub over the meat and turn the meat to coat evenly. Pour the wine over the meat, covering it completely. Drizzle the olive oil over. Turning the meat occasionally, let it stand, covered overnight or several hours, in the refrigerator.
  2. Preheat the oven to 375F.
  3. If you are using a metal roasting pan, remove the pan from the refrigerator ½ hour before cooking while the oven is preheating.
  4. Scatter the onions and bacon over the meat.
  5. Place the pan in the preheated oven and cook for about 2 hours, uncovered, until fork tender. Serve with boiled potatoes.

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