Butterflied leg of lamb with smoked paprika marinade
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:
 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
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PREPARATION:
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.
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PREP/COOK
INFORMATION:
Cook time:
50 minutes
Serves: 6
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Source: Jennifer Joyce (Olive magazine)
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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