I really like this spice, smoked pimenton(paprika),
from Spain, it adds richness to any seasoning, very
versatile.
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| Braised lamb with smoked pimenton |
1. Mix 1tbsp smoked pimenton with salt,
pepper, garlic and brown sugar, rub on lamb leg, rest for an hour.
2. In a baking dish, add a cm of
white wine, slices of onion, then the lamb leg, drizzle olive oil on top. Bake
at 220˚C for 15 minutes, turn over and lower to 160˚C for 30 minutes, for a pink
in the middle finish.
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