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Recipe Detail Page
Spanish Roasted Lamb
Spring 2009
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 room temperature before roasting.
Serves 6
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 oil
1. Cut lamb into 6 even-sized chunks. Combine anchovies, garlic, lemon rind and juice, paprika and 1⁄3 cup (75 mL) olive oil. Brush over lamb and leave to marinate for 1 hour.
2. Preheat oven to 450°F (230°C).
3. Heat remaining 2 tbsp (25 mL) oil in a large skillet over high heat. Add lamb and sear on each side about 1 minute a side or until golden. Place lamb on a baking sheet and bake for 10 to 12 minutes or until still pink inside. Let rest for 5 minutes before slicing.
Serves 6
