Cooking Method
Using a mortar and pestle or food processor, combine garlic, rosemary, smoked paprika, preserved lemon, salt, and olive oil to form a coarse paste. Rub the marinade generously over the quail, cover, and marinate for at least 4 hours or overnight for best flavour.
Preheat the oven to 240°C on grill mode. Arrange the quail skin side up on a lined tray and place on the second-highest rack. Grill for about 10 minutes, basting with hot honey halfway through, until golden brown and the juices run clear.
Serve over rocket or a simple salad, drizzle with more hot honey, and finish with a squeeze of fresh lemon.
