Barbecued leg of lamb

Name: Barbecued leg of lamb
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 2.2kg easy carve lamb leg; 1 cured chorizo sausage (170g), chopped coarsely; 5 cloves garlic, halved; 1 tablespoon sweet paprika; 1 tablespoon extra virgin olive oil; ½ cup (125ml) dry sherry; 2 teaspoons coarsely chopped thyme

www.womensweeklyfood.com.au

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Prep Time: 35 minutes

Cook Time: 25 minutes

Total: 60 minutes

Author : Sandy Goh

Ingredients

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2.2kg easy carve lamb leg1 cured chorizo sausage (170 grams), chopped coarsely5 cloves garlic, halved1 tablespoon sweet paprika1 tablespoon extra virgin olive oil½ cup (125 milliliters) dry sherry2 teaspoons coarsely chopped thyme

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Instructions

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Step 1

Place lamb in a large disposable foil roasting pan. Pierce lamb deeply all over with a sharp knife; push chorizo and garlic into cuts.

Step 2

Combine paprika, oil and sherry in a bowl; rub mixture all over lamb. Cover; refrigerate for 3 hours or overnight, turning lamb occasionally in the marinade.

Step 3

Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (or follow manufacturer’s instructions).

Step 4

Drain lamb; discard marinade. Sprinkle with thyme. Place lamb in centre of barbecue; turn burners off underneath lamb, leaving other burners on low. Cook with the hood closed for 25 minutes (for rare) or until cooked as desired. Cover; rest for 15 minutes before carving.