{"id":141379,"date":"2021-01-22T19:51:41","date_gmt":"2021-01-22T18:51:41","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=141379"},"modified":"2021-01-22T19:56:57","modified_gmt":"2021-01-22T18:56:57","slug":"rick-stein-bbq-butterflied-leg-of-lamb-with-rosemary-and-thyme-recipe-on-rick-steins-cornwall","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/141379\/rick-stein-bbq-butterflied-leg-of-lamb-with-rosemary-and-thyme-recipe-on-rick-steins-cornwall\/","title":{"rendered":"Rick Stein BBQ butterflied leg of lamb with rosemary and thyme recipe on Rick Stein’s Cornwall"},"content":{"rendered":"

Rick Stein served up a tasty BBQ butterflied leg of lamb with rosemary, thyme and pimenton on Rick Stein’s Cornwall.<\/p>\n

The ingredients are: 1 x 2.5kg leg of lamb (see directions below on how to remove the bones).<\/p>\n

For the marinade, 1 large garlic clove, finely chopped, 1 tsp dried red chilli flakes, 6 tsp chopped rosemary, 6 sprigs thyme, leaves picked, 1 fresh bay leaf, finely chopped, 1 lemon, juice only, 2 tbsp Thai fish sauce, 2 tbsp pimenton (Spanish sweet smoked paprika), 6 tbsp olive oil, 1 tsp flaky sea salt and \u00bd tsp coarsely ground or crushed black pepper.<\/p>\n

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