This leg of lamb, inspired by the flavours of Spain, is marinated in a delicious blend of chorizo, sweet paprika and garlic. It’s a showstopper that cooks up on the barbie in under 30 minutes to a blushing pink. Take your tastebuds to the Med with more sensational Spanish recipes and top it off with a refreshing glass of sangria.
Ingredients
Method
Place lamb in a large disposable foil roasting pan. Pierce lamb deeply all over with a sharp knife; push chorizo and garlic into cuts.
Combine paprika, oil and sherry in a bowl; rub mixture all over lamb. Cover; refrigerate for 3 hours or overnight, turning lamb occasionally in the marinade.
Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (or follow manufacturer’s instructions).
Drain lamb; discard marinade. Sprinkle with thyme. Place lamb in centre of barbecue; turn burners off underneath lamb, leaving other burners on low. Cook with the hood closed for 25 minutes (for rare) or until cooked as desired. Cover; rest for 15 minutes before carving.
For best results, use a meat thermometer when using the barbecue, as it’s tricky to maintain the desired temperature, and the cooking time may vary. The temperature given below is the internal temperature of the lamb:
Rare (60°C)
Medium (70°C)
Well Done (75°C)
Test Kitchen tip
