Butterflied leg of lamb with smoked paprika marinade
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 6
Skip to ingredients
- 1 tsp each smoked paprika, cumin and fennel seedscrushed
- 3 cloves garliccrushed
- 1 tsp saffroncrushed
- 2 tbsp red wine vinegar
- olive oil
- about 2kg leg of lambboned and butterflied flat (ask your butcher to do this)
- 100g quince paste (membrillo)melted or use fig jam or
- apple chutney
Method
step 1
Mix the paprika, cumin, fennel seeds, garlic, saffron, vinegar and a splash of oil in a shallow glass dish. Season and rub over the lamb. Marinate in the fridge for 2 hours or overnight.
step 2
Heat the barbecue. Pat the meat with kitchen towels and season well. Cook over an indirect heat for 15-20 minutes each side for pink lamb and brush with the melted quince during the last 5 minutes. Rest under foil for 15 minutes before slicing. Serve with a cherry tomato salad.
