Leg of lamb stuffed with garlic, rosemary, fennel seeds and smoked paprika
( SERVES 6 )

NZ Herald 21/6/2010

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1	Leg of lamb, tunnel boned
1 tbsp	Vegetable oil
1	Onion, chopped
6	Garlic cloves, chopped
1 tbsp	Fennel seeds
2 tbsp	Fresh rosemary, leaves
1 tbsp	Smoked paprika, use pimenton dulce

Heat up the oil in a pan and saute the onion and garlic with 2 teaspoons flaky salt (use less if fine salt) until wilted and beginning to caramelise, stirring frequently.
Add the fennel seeds and rosemary and cook for 2 minutes over moderate heat, stirring frequently. Add the pimenton and cook another minute. Leave to cool, then stuff inside the cavity of the lamb.
Place in an oven bag, or wrap in baking parchment then foil. Leave to marinate at room temperature for a few hours or in the fridge overnight.
Cook in the lower parts of the hangi for 2 1/2 hours, or on a baking tray in the oven at 190 degC for 2 hours.
Take from the oven and leave to rest for 15 minutes before slicing.

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