BBQ Lamb, macadamia romesco, grilled broccolini & herb leaf salad
Beautiful Aussie lamb with Spanish influences
Course Dinner, Lunch
Cuisine Australian, Spanish, Worldwide
Keyword BBQ Lamb, Romesco Sauce, Seabrook Wines
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Resting Time 10 minutesminutes
Servings 4people
Calories 551kcal
Author AnotherFoodBlogger
Ingredients
800gbutterflied lamb leg
3bunchesbroccolini
200gmixed leaves salad
3 tbspolive oil
2tspsalt
1handfulmixed herbsdill, mint, parsley
Romesco Sauce
1red capsicum
3truss tomatoes
1handfulparsley
2tbspsherry vinegar
3garlic cloves
1tspsalt
100gmacadamia
1tspsmoked paprika
50mlolive oil
1pinchcayenne pepper
Instructions
Romesco Sauce
Char the capsicum and tomatoes on your bbq or over your gas cooker until blackened (5 minutes). Peel capsicum and chop *see tips*
Place macadamia, sherry vinegar, oil and 2 tbsp water in a blender and blend until smooth(ish).
Add remaining ingredients and blitz until smooth(ish). It will be slightly grainy due to the nuts but that’s ok, that’s the consistency you are looking for.
Lamb
Remove lamb from fridge 30 minutes prior to cooking, season with 1 tbsp olive oil and 1 tsp salt (more if you like!)
Heat BBQ or oven to 200c then sear each side until brown (2-3 minutes) and cook on indirect heat in the BBQ or middle shelf of the oven for 15-20 minutes or until internal temp reads 54c *see tips*
Remove, cover lightly with foil and rest for a minimum of 10 minutes *see tips*
If using grill-pan, then start to cook broccolini now but if using BBQ then wait 5 minutes.
Broccolini
Drizzle broccolini with 2 tbsp olive oil and 1 tsp salt (more if you like!)
If using grill-pan, then char broccolini in a grill pan for 3 – 4 minutes and place in the oven to cook for a further 3 – 4 minutes
If using the BBQ then place on direct heat and cook for 5 minutes, turning every minute or so. This helps get a nice charred colour without burning them.
Salad
Mix lemon juice, 1 tsp of olive oil and a pinch of salt/pepper together
Add salad leaves and herbs together and toss in the dressing
Notes
Essential Tools
BBQ or oven
grill pan (if using the oven)
blender
measuring utensils
chef knives
chopping board
tongs
Tips/Tricks
when peeling the capsicum it’s best to place in a bowl and cover it in cling film. This helps to loosen the skin and makes it easier to peel
it’s not so much the weight that determines the cooking of meat but also the thickness. If you have a thinner piece of lamb it will cook quicker so take this into consideration with cooking times
cooking on indirect heat in the BBQ it means that the meat isn’t touching the heat source – the same way as an oven works. I would turn on ½ of my BBQ and cook it on the other ½. Alternatively, you can use a trivet to raise it above the heat source. If the lamb is a thinner piece you can also cook it on direct heat but keep an eye on it as it will cook quicker this way.
resting is KEY to juicy meat, no matter how you like it medium-rare or even well done. Allow the juices in the meat to redistribute during the resting period and have perfectly pink meat or a juicer well-done meat.