BBQ Lamb & Romesco sauce paired with 'The Merchant' Barossa Valley Shiraz

BBQ Lamb, macadamia romesco, grilled broccolini & herb leaf salad

By Another Food Blogger

Serves 4

This recipe is done based upon a 800g piece of butterflied lamb leg, cooking times will vary based upon the size and thickness of the lamb. You can also use lamb leg, easy carve lamb leg, lamb chops or cutlets. I cooked the lamb on the BBQ but you can cook it in the oven too. I’ll add a few tips/tricks at the end


Butterflied lamb leg x 800g

Broccolini x 2-3 bunches

Mixed leaves salad x 200g

Olive oil x 3 tbsp & 1 tsp

Salt x 2 tsp

Mixed herbs x handful (dill, mint, parsley)

Romesco Sauce

Red capsicum x 1

Truss tomatoes x 3

Parsley x handful

Sherry vinegar x 2 tbsp

Garlic cloves x 3

Salt x 1 tsp

Macadamia x 100g

Smoked paprika x 1 tsp

Olive oil x 50ml

Cayenne pepper x pinch


Romesco Sauce

1.      Char the capsicum and tomatoes on your bbq or over your gas cooker until blackened. Peel capsicum and chop *see tips*

2.      Place macadamia, sherry vinegar, oil and 2 tbsp water in blender and blend until smooth(ish).

3.      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.



1.      Remove lamb from fridge 30 minutes prior to cooking, season with 1 tbsp olive oil and 1 tsp salt (more if you like!)

2.      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*

3.      Remove, cover lightly with foil and rest for a minimum of 10 minutes *see tips*

4.      If using grill-pan, then start to cook broccolini now but if using BBQ then wait 5 minutes.


1.      Drizzle broccolini with 2 tbsp olive oil and 1 tsp salt (more if you like!)

2.      If using grill-pan, then char broccolini in grill pan for 3 – 4 minutes and place in the oven to cook for a further 3 – 4 minutes

3.      If using 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.


1.      Mix lemon juice, 1 tsp of olive oil and a pinch of salt/pepper together

2.      Add salad leaves and herbs together and toss in dressing


·        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.

·        Romesco sauce is at its best the day of and up to 3 days in the fridge.

Check out more delicious recipes by Gavin atAnotherFoodBlogger

We met Gavin and his family when they visited the cellar door in September 2019 and upon learning Gavin's love of food and wine decided to collaborate and bring you some delicious recipes paired with our wines.