Main Course
Cordeiro Assado com Molho de Mentra (Portuguese Roast Lamb with Mint Sauce)
Original name: Cordeiro Assado com Molho de Mentra
About this dish
This Portuguese-style roast lamb, known as Cordeiro Assado, is a rustic and celebratory dish that brings together succulent, slow-roasted lamb with a vibrant mint sauce. Infused with garlic, olive oil, and white wine, the meat becomes tender and full of flavor, while the fresh mint sauce adds a bright, tangy contrast.
Perfect for special occasions or Sunday dinners, this recipe honors traditional Portuguese cooking with a homemade touch.
Ingredients
UK and US measurements are both included for every recipe.
Lamb leg
protein1.8 kg
Imperial measurement: 4 lbs
Garlic
vegetable6
Olive oil
fat120 ml
Imperial measurement: 1/2 cup
Dry white wine
liquid240 ml
Imperial measurement: 1 cup
Smoked paprika
spice1 tablespoon
Ground cumin
spice1.5 teaspoons
Imperial measurement: 1½ teaspoons
Sea salt
seasoning1.5 teaspoons, or to taste
Imperial measurement: 1½ teaspoons, or to taste
Black pepper
spice1 teaspoon
Fresh mint leaves
herb50 g (about 2 packed cups)
Imperial measurement: 2 ounces (about 2 cups packed)
Red wine vinegar
liquid2 tablespoons
Sugar
other1/2 teaspoon (optional)
Method
Prepare the Marinade
P0DT0H5MIn a small food processor, combine the garlic, olive oil, white wine, smoked paprika, cumin, salt, and black pepper. Blend until smooth.
Marinate the Lamb
P0DT0H5MPlace the lamb leg in a large dish or a resealable plastic bag. Pour the marinade over it, turning to coat thoroughly. Cover and refrigerate for at least 2 hours; if possible, marinate overnight for maximum flavor.
Preheat the Oven
P0DT0H5MPreheat the oven to 180°C / 350°F.
Roast the Lamb
P1H30MTransfer the lamb and marinade to a roasting pan. Roast for about 1 hour and 30 minutes, basting every 30 minutes, until the internal temperature reaches 60°C / 140°F for medium-rare (or adjust to your liking). Let rest for 15 minutes before carving.
Make the Mint Sauce
P0DT0H10MWhile the lamb roasts, place the mint leaves, red wine vinegar, and a pinch of salt in a food processor or blender. Pulse to a coarse paste. Optionally add sugar if you prefer a hint of sweetness. For a thinner sauce, add a splash of water and process briefly until smooth. Set aside.
Carve and Serve
P0DT0H5MCarve the rested lamb and arrange on a serving platter. Serve with the mint sauce on the side.
Equipment
- Large roasting pan
- Meat thermometer
- Food processor or blender
- Basting brush or spoon
- Measuring cups and spoons
Nutrition facts
Tips
- The marinade destroys the raw potential of the Garlic, but that's our way – nosotros Mexicans and Portuguese are friendlier together: marinating overnight REALLY pays off.
- Resting the lamb is non-negotiable: that 15-minute pause keeps the juices in and makes every carve worthwhile.
- If you follow this Mediterranean road and add potatoes around the lamb mid-roast, the love increases exponentially – they soak up the drippings beautifully.
Serving suggestions
- Serve with roasted potatoes (as mentioned in the tip) and a simple green salad or grilled vegetables. This dish pairs wonderfully with a full-bodied red or a crisp Albariño.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Tiago Carvalho
Specialises in Portuguese cuisineTiago is a piri piri chicken specialist. He grows his own bird’s eye chilis and names them.
Describe yourself in three words: Spicy, proud, names his peppers.