We are just coming into some warmer weather down here in New Zealand so it’s a perfect time to enjoy some fresh spring Lamb. So wake your barbeque from its winter slumber, give it a good dusting off and crank up the heat.
What better way to treat your lamb than dressing it with a spicy paprika coating then sear in all the juices over a hot grill.
Paprika has to be one of my favourite spices especially the Spanish version; it gives dishes great depth with its rich smoky flavour.
This spicy lamb dish combines well with the fresh tangy flavours of Lauren’s Israeli couscous hit with a splash of lemon and sprinkled with some creamy pine nuts!