Lamb chunks with sweet potato and chestnuts

Chef Hélio Loureiro
In «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004

4 pieces of lamb

Salt and black pepper


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

Season the lamb with salt and pepper and fry a little in hot oil. Remove, pour off the liquid and cover with the corn bread. Place in a hot oven for 15 minutes.

Make a purée with the chestnuts and boiled sweet potatoes. Heat the butter and fry the onio

Serve with a sparkling vinho verde. The freshness of sparkling wines produced in the vinho verde region match the intense flavours of this dish The Vinhão variety of grape together with Borraçal give red vinho verdes from the Amarante region a quite unique flavour

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