Sticky quince roasted lamb

SERVES 4 PREP AND COOK TIME 1 HOUR 10 MINUTES (+ REFRIGERATION AND STANDING TIME)

1.3kg butterflied leg of lamb 2 teaspoons fennel seeds

2 teaspoons sweet paprika

2 cloves garlic, crushed ¼ cup (60ml) red wine vinegar ¼ cup (60ml) extra virgin olive oil 2 medium (600g) fennel bulbs, trimmed, cut into thick wedges 2 medium (340g) red onions, cut into thick wedges

¼ cup (80g) quince paste

1 Brush lamb with combined spices, garlic, vinegar and 2 tablespoons of the oil; place in a large shallow ovenproof dish. Refrigerate for 15 minutes.

2 Meanwhile, preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (220°C fan-forced), or follow manufacturer’s instructions.

3 Combine fennel, onion and remaining oil in a large disposable foil roasting pan; place lamb in the centre and vegetables on the edges; place pan in the centre of the barbecue. Turn burners off underneath lamb, leaving other burners on low. Cook with the hood closed for 10 minutes.

4 Meanwhile, stir quince paste and 1 tablespoon water in a small saucepan over low heat until warm.

5 Remove pan from barbecue; brush lamb with quince paste. Roast for a further 15 minutes for rare or until lamb is cooked to your liking (see Test Kitchen tips, opposite page). Transfer lamb to plate. Cover loosely with foil; rest for 15 minutes.

6 Meanwhile, return vegetables to barbecue for 10 minutes or until tender.

7 Serve sliced lamb with roast vegetables. Not suitable to freeze or microwave.