Butterflied leg of lamb with smoked paprika marinade – olive magazine | olivemagazine

Ingredients

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