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.

  • 30 mins preparation
  • 1 hr 10 mins cooking
  • 3 hrs marinating
  • Serves 10
  • Print


Spanish-style barbecue leg of lamb
  • 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
  • 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.

More From Women's Weekly Food