Brilliant Butterflied Lamb with Romesco Sauce and Saffron Paella
Entertaining this weekend? Then look no further for the perfect recipe! This Spanish dish is super easy to prepare but it tastes and looks incredible - ideal for any dinner party.
I made this dish last weekend for my grandmother's birthday and I have to say that it went down a storm. The perfectly succulent lamb and the oozy, unctuous paella contrast nicely with the crunchy, flavour-packed Romesco sauce to provide one of those magical dishes that makes you want to go back for more! I like to serve this with tender-stem broccoli and a scattering of toasted pine nuts to give an earthy back note to the overall flavour of the dish. Go on, give it a whirl!
Brilliant Butterflied Lamb with Romesco Sauce and Saffron Paella
Serves 6
For the butterflied lamb:
1.8kg/4lb butterflied lamb leg, bone removed, cut into 2 equal pieces
3 tbsp olive oil
salt and freshly ground black pepper
For the romesco sauce:
1 red pepper
3 tomatoes
½ head of garlic
100ml olive oil, plus extra for drizzling
pinch rock salt
80g blanched almonds
3 tbsp sherry vinegar
pinch sweet pimentón (paprika)
For the virgin paella:
1 tbsp olive oil
1 white onion, chopped
425g/15oz paella rice
125ml/4fl oz white wine
1.35l/2 pints 7 fl oz chicken stock
6 saffron threads
salt
To serve:
tender-stem broccoli, steamed
handful of pine nuts, toasted
To make the romesco sauce, place the red pepper, tomatoes and garlic head in a roasting tin, drizzle with a little olive oil and sprinkle with the salt. Place in a cold oven, turn the temperature to 200C/Gas Mark 6 and roast for 30 minutes. Peel the roasted vegetables, removing the seeds from the pepper and then just blend all of the ingredients together in a food processor (or using a hand blender or pestle and mortar). I like my romesco sauce chunky but you can make yours as smooth as you like.
To make the lamb, heat an oven-proof frying pan over high heat. Rub the lamb with the oil and season well. Put the lamb skin side down in the pan and sear for five minutes, then turn over and cook for a further two minutes. Transfer the lamb to the oven and roast for 15 minutes. Remove from the oven, cover loosely with foil and leave to rest for 10 minutes.
Meanwhile make the virgin paella. Heat the oil in a large, heavy-based deep frying pan or paella pan over a low-medium heat and cook the onion for five minutes until soft and golden. Add the rice and cook for one minute, stirring to coat. Add the wine and cook for one minute. Add the stock and saffron and cook, stirring occasionally, for 15 minutes or until the rice is just cooked. Season with salt.
Slice the lamb thickly and serve with the romesco sauce, the paella and a portion of tender-stem broccoli scattered with pine nuts.
I made this dish last weekend for my grandmother's birthday and I have to say that it went down a storm. The perfectly succulent lamb and the oozy, unctuous paella contrast nicely with the crunchy, flavour-packed Romesco sauce to provide one of those magical dishes that makes you want to go back for more! I like to serve this with tender-stem broccoli and a scattering of toasted pine nuts to give an earthy back note to the overall flavour of the dish. Go on, give it a whirl!
Brilliant Butterflied Lamb with Romesco Sauce and Saffron Paella
Serves 6
For the butterflied lamb:
1.8kg/4lb butterflied lamb leg, bone removed, cut into 2 equal pieces
3 tbsp olive oil
salt and freshly ground black pepper
For the romesco sauce:
1 red pepper3 tomatoes
½ head of garlic
100ml olive oil, plus extra for drizzling
pinch rock salt
80g blanched almonds
3 tbsp sherry vinegar
pinch sweet pimentón (paprika)
For the virgin paella:
1 tbsp olive oil
1 white onion, chopped
425g/15oz paella rice
125ml/4fl oz white wine
1.35l/2 pints 7 fl oz chicken stock
6 saffron threads
salt
To serve:
tender-stem broccoli, steamed
handful of pine nuts, toasted
To make the romesco sauce, place the red pepper, tomatoes and garlic head in a roasting tin, drizzle with a little olive oil and sprinkle with the salt. Place in a cold oven, turn the temperature to 200C/Gas Mark 6 and roast for 30 minutes. Peel the roasted vegetables, removing the seeds from the pepper and then just blend all of the ingredients together in a food processor (or using a hand blender or pestle and mortar). I like my romesco sauce chunky but you can make yours as smooth as you like.
To make the lamb, heat an oven-proof frying pan over high heat. Rub the lamb with the oil and season well. Put the lamb skin side down in the pan and sear for five minutes, then turn over and cook for a further two minutes. Transfer the lamb to the oven and roast for 15 minutes. Remove from the oven, cover loosely with foil and leave to rest for 10 minutes.
Meanwhile make the virgin paella. Heat the oil in a large, heavy-based deep frying pan or paella pan over a low-medium heat and cook the onion for five minutes until soft and golden. Add the rice and cook for one minute, stirring to coat. Add the wine and cook for one minute. Add the stock and saffron and cook, stirring occasionally, for 15 minutes or until the rice is just cooked. Season with salt.
Slice the lamb thickly and serve with the romesco sauce, the paella and a portion of tender-stem broccoli scattered with pine nuts.
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