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Recipe by olive magazine

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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.
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.

545 kcalories, protein 60.3g, carbohydrate 6.4g, fat 31 g, saturated fat 15.2g, fibre 0.1g, salt 0.36 g

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Ingredients

• 1 tsp each, smoked paprika, fennel seeds and cumin
• 3 garlic cloves , crushed
• 1 tsp saffron , crushed
• 2 tbsp red wine vinegar
• olive oil
• leg of lamb , about 2kg, boned and butterflied , ask your butcher to do this
• 100g membrillo (quince paste), melted , or use fig jam or apple chutney

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 50 minutes, plus marinating

Ingredients

• 1 tsp each, smoked paprika, fennel seeds and cumin
• 3 garlic cloves , crushed
• 1 tsp saffron , crushed
• 2 tbsp red wine vinegar
• olive oil
• leg of lamb , about 2kg, boned and butterflied , ask your butcher to do this
• 100g membrillo (quince paste), melted , or use fig jam or apple chutney

545 kcalories, protein 60.3g, carbohydrate 6.4g, fat 31 g, saturated fat 15.2g, fibre 0.1g, salt 0.36 g

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