Butterflied leg of lamb with smoked paprika marinade
A super smart way of cooking lamb, turns an ordinary barbecue into something altogether more sophisticated
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 50 minutes, plus marinating
- 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.
- 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.
Recipe extra
To spatchcock poultry, cut down the sides of the backbone with kitchen scissors then turn the bird over and squash it flat. Your butcher can do it or you can buy it ready spatchcocked.
545 kcalories, protein 60.3g, carbohydrate 6.4g, fat 31 g, saturated fat 15.2g, fibre 0.1g, salt 0.36 g
Recipe from olive magazine, August 2007.
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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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20 September 2009
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07 March 2013
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