Name: Butterflied leg of lamb with smoked paprika marinade
Total time: 50 min
Yield: Serves 6
Ingredients: 1 tsp each smoked paprika, cumin and fennel seeds crushed; 3 cloves garlic crushed; 1 tsp saffron crushed; 2 tbsp red wine vinegar; olive oil; about 2kg leg of lamb boned and butterflied flat (ask your butcher to do this); 100g quince paste (membrillo) melted or use fig jam or; apple chutney

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Butterflied leg of lamb with smoked paprika marinade

Butterflied leg of lamb with smoked paprika marinade

Published: March 25, 2015 at 4:07 PM

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Serves 6

A little effort

Total time: 50 mins

+ marinating

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A real showstopper for the barbecue and a great new way to cook a leg of lamb. When melted, quince paste or membrillo makes an instant barbecue glaze, try it on seafood or pork, too. Buy from Spanish delis or try Tiptree Quince Jelly (from Waitrose or tiptree.com).

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Ingredients

1 tsp each smoked paprika, cumin and fennel seeds

crushed
3 cloves garlic

crushed
1 tsp saffron

crushed
2 tbsp red wine vinegar
olive oil
about 2kg leg of lamb

boned 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.

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