Butterflied lamb with romesco sauce served with virgin paella

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

• 4 red peppers, grilled whole then peeled and seeds removed

• 4 tbsp blanched almonds, toasted

• 1 tbsp red wine vinegar

• 2 tbsp extra virgin olive oil

• salt and freshly ground black pepper

For the virgin paella

• 1 tbsp olive oil

• 1 white onion, chopped

• 425g/15oz rice

• 125ml/4fl oz white wine

• 1.35l/2 pints 7 fl oz chicken stock

• 6 saffron threads

• salt

To garnish

• lemon wedges

• fresh parsley, chopped