Butterflied Leg Of Lamb With Smoked Paprika Marinade
Tender and flavorful, this recipe features succulent lamb marinated in a blend of aromatic spices and tangy vinegar. The dish is paired with a luscious quince paste glaze and served alongside vibrant butterbean smash and roasted tomatoes, creating a harmonious symphony of flavors on your plate.
— Constant Cookbook
Ingredients
- 1 tsp each, smoked paprika, fennel seeds and cumin
- 3 garlic cloves , crushed
- 1 tsp saffron , crushed
- 2 tbsp red wine vinegar
- olive oil
- leg of lamb , about 2kg, boned and butterflied , ask your butcher to do this
- 100g membrillo (quince paste), melted , or use fig jam or apple chutney
Instructions
- Put the lamb steaks on a baking tray and break over the thyme sprigs. Scatter over the garlic and some salt and pepper, then drizzle with the sherry and a tablespoon or so of the olive oil. Leave to marinate for at least 30 minutes.
- Tip the tomatoes (still on the vine) on to another baking tray, sprinkle over the slices of shallot and drizzle with a tablespoon or two of olive oil. Season with the paprika and some salt and pepper.
- Put the chilli and anchovies for the butterbean smash in your food processor and whizz to make a paste. Drain and rinse the butterbeans and tip them into a saucepan. Roughly chop the parsley. (You can prepare to this stage up to 3 hours ahead.)
- When ready to cook, preheat the oven to fan 200C/conventional 220C/gas 7. Put both trays into the oven (the lamb above the tomatoes, if you don’t have a fan oven) for 15-20 minutes depending on how well done you like your lamb. Take the trays out of the oven and leave on the side for 5-10 minutes to rest the lamb before serving.
- Meanwhile, pour boiling water over the butterbeans to just cover them and quickly bring back to the boil, then lower the heat and simmer for a few minutes until the beans are completely heated through. Drain the hot beans and save the liquid. Tip the beans into the paste in the food processor and whizz until coarsely chopped. Now stir in the parsley, olive oil, lemon juice, a little salt and plenty of black pepper and 4 tbsp of the saved liquid. Whizz again to make a rough but soft and creamy mash, adding another 2 tbsp liquid if the mash is not soft enough.
- To serve, put a lamb steak on each plate with a spoonful of butterbean smash. Pour the tomato juices around the meat and scatter over a few rocket leaves.
Yield
Serves 6
Nutrition
- Calories: 470 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 1.81 milligram of sodium
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