Spanish smoked paprika Archives

Cheese recipes

Vegetarian chilli dogs

30 minutes

Chicken recipes

Simple roast chicken with sunshiny apricot sauce

1 hour

Sauce recipes

Pineapple rind hot sauce

30 minutes

Braai recipes

Wagyu fat flambadou venison

30 minutes

Bread recipes

Sweetcorn flatbread

30 minutes

Vegetarian recipes

Cassava and plantain chips

15 minutes

Chip recipes

Potato chip frittata

20 minutes

Lamb recipes

Lamb-and-spelt spinach farci

40 minutes

Biltong recipes

Biltong risotto

25 minutes

Chicken recipes

Cajun-style crispy chicken bites

20 minutes

Lamb recipes

Grilled lamb schwarma

40 minutes

Grilled lamb schwarma

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus overnight marinating time

Cooking Time 40 minutes

Ingredients

1 t ground cumin
1 t ground coriander
1 t smoked Spanish paprika
1/2 t ground turmeric
1/2 t cloves, ground
1⁄2 t cayenne pepper
1⁄2 t ground cinnamon
400 - 500 g free-range deboned leg of lamb
2 T extra virgin olive oil

Method

1. Mix the spices, then rub them and the olive oil onto the meat. Marinate overnight in the fridge.

2. Remove the lamb from the fridge and bring to room temperature.

3. Preheat the oven to 180°C. Heat a griddle pan until smoking hot, then sear the lamb on both sides until charred. Roast (still on the griddle pan) for a further 30 minutes.

4. Allow to rest, then slice to serve.

Find more lamb recipes here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Vegetarian chilli dogs

Simple roast chicken with sunshiny apricot sauce

Pineapple rind hot sauce

Wagyu fat flambadou venison

Sweetcorn flatbread

Cassava and plantain chips

Potato chip frittata

Lamb-and-spelt spinach farci

Biltong risotto

Cajun-style crispy chicken bites

Grilled lamb schwarma

Grilled lamb schwarma

Ingredients

Method