Name: Spanish lamb roast with mixed bean and chorizo salad
Prep time: 35 min
Cook time: 150 min
Total time: 185 min
Yield: 1
Cuisine: spanish
Ingredients: 10.00 gm smoked paprika; 20.00 ml dried oregano; 4 garlic cloves, crushed; 20.00 ml lemon rind, grated; 60ml olive oil; 2.5kg Lamb Leg; 2 chorizo sausages, sliced; 2 x 250g pkts Mexican Microwavable Rice, to serve; 2 x 400g cans four bean mix; 200g Perino tomatoes, halved; 120g pkt Brand Beetroot and Spinach Leaf Salad Mix; 1 red onion, cut into thin wedges; 60ml lemon juice; Lemon wedges, to serve

Spanish lamb roast with mixed bean and chorizo salad

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Prep Time:
35 minutes

Cook Time:
150 minutes

Total Time:
185 minutes

Impress guests with a Spanish lamb roast paired with a flavorful bean and chorizo salad.

Ingredients:

10.00 gm smoked paprika
20.00 ml dried oregano
4 garlic cloves, crushed
20.00 ml lemon rind, grated
2.5kg Lamb Leg
2 chorizo sausages, sliced
2 x 250g pkts Mexican Microwavable Rice, to serve
2 x 400g cans four bean mix
200g Perino tomatoes, halved
120g pkt Brand Beetroot and Spinach Leaf Salad Mix
1 red onion, cut into thin wedges
60ml lemon juice
Lemon wedges, to serve

Instructions:

Preheat your oven to 180 degrees Celsius.
In a small bowl, mix paprika, oregano, garlic, lemon rind, and 2 tablespoons of oil. Season with salt and pepper. Rub the spice mixture all over the lamb until well coated. Place the lamb in a large roasting pan, cover with foil, and bake in the oven for 1 hour and 30 minutes. Uncover and bake for an additional hour until the lamb is golden brown. Add chorizo to the roasting pan in the last 15 minutes of cooking. Cover and let rest for 15 minutes before serving.
Prepare the rice according to the instructions on the packet while allowing the lamb to rest.
In a large bowl, mix together the rice, chorizo, bean mix, tomato, salad mix, onion, lemon juice, and remaining oil. Season to taste.
Present the lamb alongside the fresh salad and lemon wedges.

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