simple lemony-paprika leg of lambrating:
Taken from the June 2005 issue of the BBC Good Food Magazine. Recipe is by Masterchef winner Thomasina Miers.
ready in one hour (plus marinating which should start the day before!) Serves 6
1.6kg (3lb 8 oz) butterflied leg of lamb (ask your butcher to do this for you)
For the marinade:
zest and juice of one lemon
1 TBS sweet paprika, plus extra to serve
2 garlic cloves, crushed
2 sprigs thyme
1 tsp cumin
5 TBS olive oil
- The day before you intend to cook this, mix the marinade ingredients in a plastic bag. Add the lamb, smear the marinade all over teh meat and tie a tight knot inthe bag. Chill for at least 12 hours, moving the lamb around from time to time to ensure it is all coated.
- To cook: Heat oven to 190C / gas mark 5. Lay the lamb flat in a roasting tray and cook in the oven for 40-50 minutes.
- Remove from the oven and roll up to resemble the complete joint. Cover loosely with foil and let it rest for 15 minutes.
- Cut into slices and serve with juices from the pan spooned over it.
per serving: 490 calories; 52g protein; 1g carbs; 31g fat (14g saturated fat); 0.3g salt