Butterflied leg of lamb with smoked paprika marinade

recipe

Butterflied leg of lamb with smoked paprika marinade

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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).

Ingredients

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

Serves: 6 Cook Time: 50 Total Time: 50min

Directions

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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 hours or overnight.
Heat the barbecue. Pat the meat with kitchen towels and season well. Cook over an indirect heat for - minutes each side for pink lamb and brush with the melted quince during the last minutes. Rest under foil for minutes before slicing. Serve with a cherry tomato salad.

Source: Jennifer Joyce (Olive magazine)