Chargrilled Marinated Lamb Leg with Romesco

This recipe is one I lean on a lot – the marinade, which uses a whole lemon, pith and all, gives such a sensational amount of complexity to the lamb. It is not at all bitter, and, once grilled, has a gentle hum of sweetness. It’s surprising in all the right ways and I have had much success using it for marinating chicken, too.

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Instructions

1.	Place the lamb in a large bowl and set aside.
2.	Place the lemon, parsley leaves and stems, garlic and olive oil in a food processor, season with salt and pepper and blitz to a fine purée.
3.	Pour over the lamb and rub in with your hands to ensure the lamb is well coated. Cover and refrigerate for 2–3 hours.
4.	Preheat the oven to 180°C fan-forced.
5.	For the romesco, place the tomatoes and whole capsicums on a baking tray and roast in the oven for 1 hour or until they have collapsed and the skins are blistered and charred.
6.	When cool enough to handle, remove the skin, seeds and membrane from the capsicums.
7.	Peel the tomatoes and set the flesh aside.
8.	Pound the garlic with a pinch of salt using a mortar and pestle to create a paste.
9.	Add the almonds and continue to pound.
10.	Now add the roasted tomatoes and capsicums and pound again.
11.	Stir in the breadcrumbs, chilli flakes or Aleppo pepper and smoked paprika, along with the olive oil and enough vinegar to create some tartness. I like to add around 1 tablespoon, but it will depend on how sweet the tomato and capsicum are. Season to taste with salt .
12.	Bring the lamb to room temperature. Preheat a barbecue grill to medium-high or heat a chargrill pan over a medium- high heat.
13.	Add the lamb and cook for 20-25 minutes, turning halfway, until the lamb is cooked to medium.
14.	Allow to rest, then slice and arrange on a serving plate.
15.	Serve with the romesco, the extra chopped parsley and a drizzle of olive oil.