Woodfired Leg of Lamb with Orange & Smoked Paprika
Woodfired Leg of Lamb with Orange & Smoked Paprika – Ingredients
1 leg of lamb, about 1.5kg
1 large clove of garlic, peeled
1tbsp each fresh rosemary and thyme leaves
zest of 1 large orange, finely grated
1tbsp sweet smoked paprika
2tbsp red wine vinegar
Salt and pepper
3tbsp olive oil
Juice of the orange from above
More sprigs of fresh rosemary – about 2-3
300ml chicken stock
150ml dry white wine
Woodfired Leg of Lamb with Orange & Smoked Paprika – Oven State
Preheated for 30 minutes and then take the embers out to stabilise the oven temperature.
Woodfired Leg of Lamb with Orange & Smoked Paprika – Method
- Put the lamb in a roasting dish.
- Put the garlic and herbs in a pestle and mortar and bash until smoothish with a good pinch of salt.
- Add the orange zest, smoked paprika and vinegar and stir well with a good pinch of black pepper.
- Spread the marinade of the lamb, cover with clingfilm and put in the fridge for an hour.
- Heat up the oven as above. We used our small Bushman oven which has plenty of insulation to hold the heat. If yours is less insulated, you could leave in a good bed of embers or have a small fire burning but remember to leave the door ajar to let fumes escape.
- Take the lamb out of the fridge and take off the clingfilm. Squeeze over the juice of the orange and add the rosemary sprigs and the olive oil. Cover the dish with foil and put it in the oven with the door shut as appropriate to your oven.
- Come back in 2 hours, take the foil off and put the lamb back in the oven for another hour.
- Take the lamb out of the roasting tin and put it on a wooden carving board to rest, covered with the foil.
- Put the roasting tin on the hob and add the stock and wine. Bring to the boil and stir well with a wooden spoon to get the flavours off the base of the tin and into the sauce.
- Carve the lamb and serve with the sauce from the tin. Great with some new potatoes and some crispy green cabbage or steamed broccoli.
Woodfired Leg of Lamb with Orange & Smoked Paprika – Alternatives
You can use hot smoked paprika if you fancy a bit of heat in the dish.
Shoulder of lamb would work very well.
Try cumin and coriander instead of paprika for a Moroccan feel to the dish and maybe throw in a few black olives too.