Festive Food

Spanish-Style Barbecue Leg Of Lamb

December 7, 2021

Serves 10
Prep Time
Cook Time
Difficulty Level
3 / 5

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.




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.

Photo: bauersyndication.com.au