Butterflied leg of lamb with lemon rind and thyme and pimenton dulce
- PREP TIME
- COOKING TIME
- under 45 mins
- 1 leg of lamb (approx 2.2 kg)
- 1 lemon, zested
- 1 tbsp pimenton dulce
- 2 clove of garlic, crushed
- 2 sprigs thyme
- 1 tsp cumin
- 5 tbsp olive oil
- salt & pepper
- 250g greek or natural yoghurt.
- The day before you want to eat, butterfly the leg of lamb or ask your butcher to do it for you. Keep the bone to make lamb stock for your freezer.
- On the day of your party, heat oven to 190C.
- Put the marinade ingredients in a plastic bag (checking there are no holes) plus juice from half the lemon. Add the lamb and tie a tight knot. Refrigerate for at least 12 hours, moving the lamb around in the marinade every so often to make sure all the meat gets coated.
- Put the lamb in a roasting tray and in the oven. Cook for 40 mins and leave to rest for 15 mins. Slice and arrange on a platter with the pan juices spooned over.
- Serve with the yoghurt, seasoned with salt and pepper and a little more sweet pimenton sprinkled on top. This lamb is amazing on the barbeque, but make sure it is not directly on the coals or it will char on the outside and not cook in the middle. Marinate in yoghurt and cumin for a totally different middle-eastern experience or rosemary, garlic and lemon if you are feeling more Mediterranean. Serve with chargrilled aubergine salad with mint and chilli