Recipes

Butterflied lamb with romesco sauce served with virgin paella

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

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

For the virgin paella

To garnish