Butterflied lamb with lemon and paprika
Ingredients
- 1 x 2.5kg/5lb 8oz leg of lamb (see directions below on how to remove the bones)
- 1 large garlic clove, finely chopped
- 1 tsp dried red chilli flakes
- 6 tsp chopped rosemary
- 6 sprigs thyme, leaves picked
- 1 fresh bay leaf, finely chopped
- 1 lemon, juice only
- 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
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