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Butterflied lamb with romesco sauce served with virgin paella

Butterflied lamb with romesco sauce served with virgin paella is a sauces recipe made with Olive Oil, Red Wine Vinegar, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 1 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   To make the lamb, heat an oven-proof frying pan over high heat.

2. 2

   Rub the lamb with the oil and season well.

3. 3

   Put the lamb skin side down in the pan and sear for five minutes, then turn over and cook for a further two minutes.

4. 4

   Remove from the oven, cover loosely with foil and leave to rest for 10 minutes.

5. 5

   For 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.

6. 6

   Add the rice and cook for one minute, stirring to coat. Add the wine and cook for one minute.

7. 7

   Add the stock and saffron and cook, stirring occasionally, for 15 minutes or until the rice is just cooked.

8. 8

   Slice the lamb thickly and serve with the romesco sauce, lemon wedges, parsley and the paella.