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Butterflied Lamb with Romesco Sauce served with Virgin Paella

Succulent roasted lamb paired with a textured almond and pepper sauce, served alongside a simple saffron-infused rice paella.

DinnerLambRoastSpanishPaellaRomesco
Estimated Nutrition
Calories
802.1
kcal / serving
4812.5 kcal total
Carbs
67g
per serving
402.1 g total
Fat
42.4g
per serving
254.2 g total
Protein
61.4g
per serving
368.5 g total
Cook Time
40
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Red Wine Vinegar
Fruits
1
unit
Lemon
cut into wedges
GrainsCereals
425
g
Rice
paella rice
Liquids
125
ml
White Wine
1.35
l
Chicken Stock
Meat
1.8
kg
Lamb Leg
butterflied, bone removed, cut into 2 equal pieces
NutsSeeds
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
4
tbsp
Almonds
blanched and toasted
6
unit
Saffron
threads
1
bunch
Parsley
fresh, chopped
OilsFats
3
tbsp
Olive Oil
2
tbsp
Extra Virgin Olive Oil
1
tbsp
Olive Oil
for the paella
Vegetables
4
unit
Red Pepper
grilled whole, peeled and seeds removed
1
unit
White Onion
chopped

Method

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