Ingredients
Method
1.Place lamb in a large baking dish. Pierce lamb deeply all over with a sharp knife; push sausage and garlic into cuts.
2.Combine paprika, oil and sherry in a small bowl; rub mixture all over lamb. Cover; refrigerate 3 hours or overnight, turning lamb occasionally in the marinade.
3.Preheat oven to 200°C.
4.Drain lamb; discard marinade. Place lamb in a large baking dish, sprinkle with thyme. Roast, uncovered, until cooked as desired (see tips). Remove lamb from oven; rest, covered loosely with foil, for 15 minutes before serving.
As a general guide, roast lamb for 15 minutes per 500g for medium. The lamb can be cooked in a covered barbecue, using indirect heat, following the manufacturer’s instructions. Serving suggestion: Serve with char-grilled lemon halves and steamed snow peas.
Note
