Featured ingredients: Saffron and Paprika

Wanted to make something for a tapas party, so ended up marinating baby lamb cutlets in a couple of tablespoons each of olive oil and Dry Sack sherry with two cloves of roughly crushed garlic, a teaspoon of smoked paprika, salt, pepper and a few sprigs of thyme.
Left them in the marinade a couple of hours, turning occasionally, then grilled (broiled) under a high heat for a few minutes each side. Quite pleased with the way they turned out and you could use the wee bone of the cutlet as a handle for eating.
The Smoked Paprika was from Spain - Pimenton de la Vera - La Chinata. It added a subtle flvour to the overall dish. The Sherry was subtle too.
Bottom line - I'd made this again. Tonight, I think.

Cheers,
Sue

[Jenise]

Sue, good post. We are all envious of the great lamb you have in New Zealand, and this sounds like a winning combination. Of course the purpose of your post was the inclusion of Spanish paprika in your dish, but the use of sherry in your marinade is especially intriguing. On the whole we Yanks get good lamb so rarely that we tend not to play around with all the possibilities as much as we could or would were it plentiful.