Name: Spanish-style barbecue leg of lamb
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 10
Ingredients: 2.2 kilogram easy carve lamb leg; 1 cured chorizo sausage (170g), chopped coarsely; 5 clove garlic, halved; 1 tablespoon sweet paprika; 1 tablespoon olive oil; 1/2 cup (125ml) dry sherry; 2 teaspoon coarsely chopped fresh thyme

Spanish-style barbecue leg of lamb

This deliciously tender piece of lamb is cooked using traditional Spanish flavours, combining salty chorizo and fragrant garlic and thyme to create a memorable dish for a roast dinner or Christmas lunch.

Serves 10

Prep

30M

Cook

1H 10M

Marinate

Total

1H 40M

Ingredients

2.2 kilogram easy carve lamb leg

1 cured chorizo sausage (170g), chopped coarsely

5 clove garlic, halved

1 tablespoon sweet paprika

1 tablespoon olive oil

1/2 cup (125ml) dry sherry

2 teaspoon coarsely chopped fresh thyme

Method

1.Place lamb in a large baking dish. Pierce lamb deeply all over with a sharp knife; push sausage and garlic into cuts.

2.Combine paprika, oil and sherry in a small bowl; rub mixture all over lamb. Cover; refrigerate 3 hours or overnight, turning lamb occasionally in the marinade.

3.Preheat oven to 200°C.

4.Drain lamb; discard marinade. Place lamb in a large baking dish, sprinkle with thyme. Roast, uncovered, until cooked as desired (see tips). Remove lamb from oven; rest, covered loosely with foil, for 15 minutes before serving.

As a general guide, roast lamb for 15 minutes per 500g for medium. The lamb can be cooked in a covered barbecue, using indirect heat, following the manufacturer’s instructions. Serving suggestion: Serve with char-grilled lemon halves and steamed snow peas.
Note

Women's Weekly Food

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