Spanish-style barbecue leg of lamb

INGREDIENTS

• 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

DIRECTIONS

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.

www.womensweeklyfood.com.au