Butterflied leg of lamb

Ingredients

1 ANZCO Foods lamb leg

Romesco sauce

¼ cup blanched almonds
2 fresh, ripe tomatoes
½ cup roasted red peppers
¼ tsp chilli flakes
¼ tsp smoked paprika
1 Tbsp sherry vinegar
1 Tbsp extra virgin olive oil

Fresh tomato salad

1 punnet tri-colour or heirloom
cherry tomatoes
2 Lebanese cucumbers, diced
½ red onion, cut into thin slices
Fresh herbs, mint, basil, and parsley

Serves 4-6

Method

1. Preparation of the ANZCO Foods lamb leg

Watch our step-by-step guide on how to debone a leg of lamb via the QR code on the reverse of this recipe card.

2. Cooking the ANZCO Foods lamb leg

Season lamb with salt and pepper.
Using a BBQ or frypan, sear each side for 5–7 minutes, for a medium rare finish.
For well-done lamb, place lamb into a preheated oven at 180°C for a further 10-12 minutes.
Cover the lamb with tin foil and rest for 15 minutes then slice across the grain into generous strips.

3. Romesco sauce

Roast blanched almonds on an oven tray (blanched is better as the skin can make the sauce bitter) then blend to a rough crumb in a food processor.
Roughly chop the tomatoes and discard the seeds. Add the red peppers and tomato to a food processer and blend to a pulp. Season with chilli, smoked paprika and sherry vinegar. Drizzle in olive oil while blending until you have a sauce consistency. Season to taste with salt and pepper. This sauce will keep for at least 2 weeks in a sealed jar.

4. Fresh tomato salad

Slice your tomatoes, cucumbers and onion, finely chop the herbs and combine in a bowl.

5. To serve

Serve on a platter with romesco sauce and tomato salad. Toasted or warm artesian bread is also a lovely accompaniment and is great to soak up the pan juices.

Plate and enjoy.