Succulent leg of lamb basked and baked in traditional Spanish flavours make for a fragrant, savoury and undeniably memorable Christmas roast. Top off with char-grilled lemon halves and steamed snow peas to complete the eye-catching centrepiece.
- 2.2 kg easy carve lamb leg
- 1 cured chorizo sausage (170 g), chopped coarsely
- 5 clove garlic, halved
- 1 tbsp sweet paprika
- 1 tbsp olive oil
- ½ cup (125 ml) dry sherry
- 2 tsp coarsely chopped fresh thyme
Place lamb in a large baking dish. Pierce lamb deeply all over with a sharp knife; push sausage and garlic into cuts.
Combine paprika, oil and sherry in a small bowl; rub mixture all over lamb. Cover; refrigerate 3 hrs or overnight, turning lamb occasionally in the marinade.
Preheat oven to 200 C.
Drain lamb; discard marinade. Place lamb in a large baking dish, sprinkle with thyme. Roast, uncovered, until cooked as desired. Remove lamb from oven; rest, covered loosely with foil, for 15 mins before serving.
TIP As a general guide, roast lamb for 15 mins per 500 g for medium. The lamb can be cooked in a covered barbecue, using indirect heat, following the manufacturer’s instructions.