Sunday, 16 June 2013

Lamb with Smoked Paprika & Thyme.

I have used this marinade on various cuts of lamb - neck fillet, steaks, chops and even done it as a roast with a rolled shoulder.
It is great on the barbecue as a steak or kebab too, which i have served simple with a dollop of hummus and some flat bread.
In a mortar and pestle crush a couple of garlic cloves, salt, pepper and thyme leaves.
When the garlic is almost a paste add a teaspoon or two of smoked Spanish paprika (hot or sweet) the juice of half a lemon and a good squeeze of tomato puree.
Mix together well and marinade your lamb in it for at least a few hours - over night or a day or two is even better.
Cook steaks, kebabs etc on a barbecue or in a hot griddle pan. If you are roasting a larger piece of meat make sure the temp is high enough to cook and sweeten the garlic.


  1. What a GREAT combo of flavours!

    1. Thanks Karen - its a take on a recipe in the first Moro cookbook.