Butterflied leg of lamb with smoked paprika marinade recipe - Recipes - BBC Good Food

Mix the paprika, cumin, fennel seeds, garlic, saffron, vinegar and a splash of oil in a shallow glass dish. Season and rub over the lamb. Marinate in the fridge for 2 hours or overnight.

Heat the barbecue. Pat the meat with kitchen towels and season well. Cook over an indirect heat for 15-20 minutes each side for pink lamb and brush with the melted quince during the last 5 minutes. Rest under foil for 15 minutes before slicing. Serve with a cherry tomato salad.

Recipe extra To spatchcock poultry, cut down the sides of the backbone with kitchen scissors then turn the bird over and squash it flat. Your butcher can do it or you can buy it ready spatchcocked.