Chef
Hélio LoureiroIn «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004
Ingredients4 pieces of lamb
Salt and black pepper
Oil
Corn bread kneaded with a little olive oil, chopped garlic and fresh herbs
250 g chestnuts
200 g boiled sweet potato
4 slices of boiled sweet potato coated in butter
1 medium sized onion