Spanish-style leg of lamb
Enjoy this alfresco Spanish-style leg of lamb this summer.
PREP TIME: 15 minutes, plus marinating time (3 hours, or overnight) | COOK TIME : 1 hour 15 minutes | SERVES: 8
You will need to start this recipe the day before.
INGREDIENTS
- 2.2 kg lamb leg
- 170 g chorizo sausage, coarsely chopped
- 5 garlic cloves, halved
- 1 tbsp paprika
- ¼ cup olive oil
- ½ cup dry sherry
- 2 tsp coarsely chopped fresh thyme
METHOD
PLACE lamb in a large baking dish. Pierce deeply all over using a sharp knife, push sausage and garlic into cuts.
COMBINE paprika, 1 tbsp of the oil and the sherry in a small bowl, rub mixture all over lamb. Cover and refrigerate for 3 hours or overnight, turning occasionally to coat in the marinade.
PREHEAT oven to 200℃.
DRAIN lamb, discarding the marinade. Heat remaining oil in a frying pan over high heat. Cook lamb for 1 minute on each side until browned all over.
PLACE lamb in a large baking dish, sprinkle with thyme. Roast, uncovered, in the oven until cooked as desired. Remove lamb from oven.
COVER lamb with foil and rest for 15 minutes before serving.
FOOD TEAM TIP: As a general guide, roast lamb for 15 minutes per 500g for medium. To serve as a main, pair with roast potatoes and a side salad.
Spanish-style leg of lamb
Ingredients
- 2.2 kg lamb leg
- 170 g chorizo sausage, coarsely chopped
- 5 garlic cloves, halved
- 1 tbsp paprika
- ¼ cup olive oil
- ½ cup dry sherry
- 2 tsp coarsely chopped fresh thyme
Instructions
Place lamb in a large baking dish. Pierce deeply all over using a sharp knife, push sausage and garlic into cuts.
Combine paprika, 1 tbsp of the oil and the sherry in a small bowl, rub mixture all over lamb. Cover and refrigerate for 3 hours or overnight, turning occasionally to coat in the marinade.
Preheat oven to 200℃.
Drain lamb, discarding the marinade. Heat remaining oil in a frying pan over high heat. Cook lamb for 1 minute on each side until browned all over.
Place lamb in a large baking dish, sprinkle with thyme. Roast, uncovered, in the oven until cooked as desired. Remove lamb from oven.
Cover lamb with foil and rest for 15 minutes before serving.
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ALSO SEE: Slow cooker mango ginger chutney lamb
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
