Ingredients

Looking for a delicious and easy-to-cook butterflied leg of lamb recipe? This New Zealand lamb dish is paired with a rich, smoky romesco sauce and a fresh tomato salad, making it perfect for BBQs, Sunday roasts, or a Mediterranean-inspired meal. With bold flavours and a simple preparation, this recipe brings out the best in high-quality New Zealand lamb, delivering a succulent and flavourful dish every time.

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.

6. Plate and enjoy.

Frequently Asked Questions (FAQs)

1. What is the best way to cook a butterflied leg of lamb?

A butterflied leg of lamb is best cooked on a BBQ or in the oven. Cooking it over high heat first and then finishing on a lower temperature ensures a juicy, tender result. For medium-rare, aim for an internal temperature of 55-60°C.

2. What is romesco sauce made of?

Romesco sauce is a Spanish-inspired sauce made with roasted red capsicum, almonds, garlic, olive oil, and vinegar. It has a smoky, nutty flavour that pairs perfectly with grilled meats like lamb.

3. Can I marinate the lamb in advance?

Yes! Marinating the lamb for at least 4 hours or overnight enhances the flavour. Use a mix of olive oil, garlic, rosemary, lemon juice, and spices to tenderise and infuse the meat.

4. What can I serve with butterflied leg of lamb?

This dish pairs well with grilled vegetables, couscous, roasted potatoes, or a fresh green salad. The romesco sauce adds a vibrant flavour that complements Mediterranean sides.

5. Can I cook this recipe in the oven instead of on a BBQ?

Yes. To cook in the oven, preheat to 200°C, place the lamb on a roasting tray, and cook for 30-40 minutes, depending on your preferred doneness. Let it rest before slicing for maximum juiciness.

Looking for other delicious lamb recipes?

Try our Thai Lamb Noodle Salad or Slow Braised Tunisian Spiced Leg of Lamb.