Ingredients
- 1.0 tsp each, smoked paprika, fennel seeds and cumin
- 3 garlic cloves , crushed
- 1.0 tsp saffron , crushed
- 2.0 tbsp red wine vinegar
- olive oil
- leg of lamb , about 2kg, boned and butterflied , ask your butcher to do this
- 100.0g membrillo (quince paste), melted , or use fig jam or apple chutney
Description
A Super Smart Way Of Cooking Lamb, Turns An Ordinary Barbecue Into Something Altogether More Sophisticated
BBC Good Food
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