Ingredients
1 butterfly lamb leg 1 tbsp (15 mL) chopped anchovies 2 tbsp (25 mL) chopped garlic 2 tsp (10 mL) lemon rind 2 tbsp (25 mL) lemon juice 1 tsp (5 mL) hot smoked Spanish paprika 1⁄2 cup (125 mL) olive oilDescription
This Is Similar To Roast Lamb But Cut In Smaller Pieces To Roast Very Quickly. It Is Seasoned With Spanish Seasonings And Served Atop A Spanish-style Rice With Chorizo, Swiss Chard And Saffron. You Can Sear The Lamb Ahead Of Time But Bring It Back To Roo
Liquor Control Board Of Ontario
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