Recipe uploaded by

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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

http://www.bbcgoodfood.com/recipes/4601/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.