Chargrilled Marinated Lamb Leg with Romesco - Cuisine Magazine - From New Zealand to the World

Name: Chargrilled Marinated Lamb Leg with Romesco - Cuisine Magazine - From New Zealand to the World
Ingredients: 1×1.3kg butterflied leg of lamb, fat scored; 1 lemon, halved and seeds removed; a large handful of parsley leaves and stems, plus extra roughly chopped parsley leaves to serve; 3 garlic cloves, crushed with the side of a knife; 2 tablespoons extra-virgin olive oil, plus extra for drizzling; sea salt and black pepper; ROMESCO; 3 roma tomatoes; 2 red capsicums; 2 garlic cloves; sea salt; 80g (½ cup) toasted blanched almonds; 30g fresh breadcrumbs; a pinch of chilli flakes or Aleppo pepper; 1 teaspoon sweet smoked paprika; 2 tablespoons extra-virgin olive oil; sherry vinegar, to taste

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Chargrilled Marinated Lamb Leg with Romesco: Infused with lemon and parsley for complex flavor, perfect for special occasions or family gatherings. Serves 4-6.

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Ingredients

1×1.3kg butterflied leg of lamb, fat scored
1 lemon, halved and seeds removed
a large handful of parsley leaves and stems, plus extra roughly chopped parsley leaves to serve
3 garlic cloves, crushed with the side of a knife
2 tablespoons extra-virgin olive oil, plus extra for drizzling
sea salt and black pepper
ROMESCO
3 roma tomatoes
2 red capsicums
2 garlic cloves
sea salt
80g (½ cup) toasted blanched almonds
30g fresh breadcrumbs
a pinch of chilli flakes or Aleppo pepper
1 teaspoon sweet smoked paprika
2 tablespoons extra-virgin olive oil
sherry vinegar, to taste