📝 About This Recipe
Transport your senses to the heart of a Brazilian churrascaria with this succulent Carneiro Assado. This traditional roasted lamb is marinated in a vibrant blend of cachaça, citrus, and aromatic herbs, ensuring every bite is tender, juicy, and deeply flavorful. It’s a celebratory centerpiece that captures the rustic, bold spirit of Southern Brazilian gaucho culture.
🥗 Ingredients
The Meat
- 5-6 pounds Leg of Lamb (bone-in, fat cap trimmed to 1/4 inch)
Vinh d'Alhos (The Marinade)
- 1/2 cup Cachaça (clear Brazilian sugar cane spirit)
- 1 cup Dry White Wine (sauvignon blanc or pinot grigio)
- 8 cloves Garlic (smashed and minced)
- 1 Yellow Onion (grated or finely pureed)
- 3 sprigs Fresh Rosemary (leaves finely chopped)
- 1/2 cup Fresh Mint (tightly packed and chopped)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 2 tablespoons Coarse Sea Salt (use high-quality Sal Grosso if available)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 teaspoon Smoked Paprika (for a subtle smoky depth)
- 3 pieces Bay Leaves (dried)
For Roasting
- 2 large Carrots (cut into thick chunks)
- 2 pieces Celery Stalks (cut into thick chunks)
- 2 tablespoons Olive Oil (extra virgin)
👨🍳 Instructions
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1
Using a sharp paring knife, make small 1-inch deep incisions all over the leg of lamb. This allows the marinade to penetrate deep into the muscle fibers.
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2
In a medium bowl, whisk together the cachaça, white wine, minced garlic, grated onion, lime juice, chopped rosemary, mint, sea salt, cracked pepper, and smoked paprika.
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3
Place the lamb in a large, non-reactive roasting pan or a heavy-duty sealable bag. Pour the marinade over the meat, ensuring it enters the incisions. Add the bay leaves and massage the liquid into the meat for 2-3 minutes.
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4
Cover tightly and refrigerate for at least 12 hours, though 24 hours is ideal for the most authentic and tender results. Flip the lamb halfway through the marinating process.
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5
Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature, which ensures even roasting.
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6
Preheat your oven to 325°F (165°C). In a large roasting pan, create a 'bed' for the lamb using the carrot and celery chunks.
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7
Place the lamb on top of the vegetables. Pour the remaining marinade from the bag into the bottom of the pan. Drizzle the top of the lamb with olive oil.
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8
Cover the roasting pan tightly with heavy-duty aluminum foil. Roast for 2.5 hours. The low temperature and steam will break down the connective tissue.
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9
Remove the foil and increase the oven temperature to 400°F (200°C). Baste the lamb generously with the pan juices.
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10
Roast uncovered for another 30-45 minutes, basting every 15 minutes, until the exterior is beautifully browned and crisp (the 'pururuca' effect) and the internal temperature reaches 145°F for medium-rare or 160°F for medium.
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11
Transfer the lamb to a carving board. Tent loosely with foil and let it rest for at least 20 minutes. This is crucial for the juices to redistribute.
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12
Strain the pan juices into a small saucepan, skim off the excess fat, and simmer over medium heat for 5-8 minutes to create a concentrated jus to serve alongside.
💡 Chef's Tips
Always use a meat thermometer to avoid overcooking; lamb can go from succulent to dry very quickly. If you cannot find cachaça, you can substitute with a high-quality silver rum, though the flavor profile will be slightly sweeter. Don't skip the resting period; if you cut the meat too early, all the flavorful juices will run out onto the board. For an extra crust, mix a little honey with the pan juices during the final 15 minutes of uncovered roasting. If you prefer a more 'fall-off-the-bone' texture, cook at 300°F for 5 hours while covered, then brown at the end.
🍽️ Serving Suggestions
Serve with traditional Brazilian Arroz Branco (White Rice) and Feijão Preto (Black Beans). Accompany with 'Farofa' (toasted cassava flour) to provide a wonderful crunchy texture contrast. A fresh 'Molho à Campanha' (Brazilian vinaigrette salsa) cuts through the richness of the lamb beautifully. Pair with a bold Brazilian Cabernet Sauvignon or a classic Caipirinha to complement the herb notes. Grilled pineapple slices dusted with cinnamon make for an authentic and refreshing side dish.