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Butterflied lamb with lemon and paprika
Fruit and vegetables
1 large
garlic
clove, finely chopped
1 tsp dried red
chilli
flakes
6 tsp chopped
rosemary
6 sprigs
thyme
, leaves picked
1
lemon
, juice only
Cooking ingredients
1 fresh
bay leaf
, finely chopped
2 tbsp Thai
fish sauce
2 tbsp pimenton (Spanish sweet
smoked paprika
)
6 tbsp
olive oil
1 tsp flaky
sea salt
½ tsp coarsely ground or crushed
black pepper
Meat, fish and poultry
1 x 2.5kg/5lb 8oz
leg of lamb
(see directions below on how to remove the bones)
Back to recipe
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