Butterflied leg of lamb with smoked paprika marinade
A real showstopper for the barbecue and a great new way to cook a leg of lamb. When melted, quince paste or membrillo makes an instant barbecue glaze, try it on seafood or pork, too. Buy from Spanish...
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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
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