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1
Rub the olive oil all over the lamb.
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2
Heat a charcoal grill or broiler.
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3
For romesco: preheat the broiler.
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4
Cut the peppers in half lengthwise and remove the stems, seeds and ribs.
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5
Place cut side down on a baking sheet.
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6
Broil the peppers until the entire skin is black, 6 to 10 minutes.
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7
Transfer the peppers to a plastic bag, close tightly and let cool 10 minutes.
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8
Using your fingers, peel off the skin.
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9
Core the peppers and cut into 1-inch dice.
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10
Heat 1 tablespoon of the olive oil in a skillet over medium heat.
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11
Add the bread and fry, turning occasionally, until golden on both sides.
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12
Transfer the bread to a food processor.
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13
In the same oil and skillet, over medium heat, fry the almonds, stirring until golden, 2 minutes.
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14
Add the almonds, tomatoes, garlic, paprika and red pepper flakes to the processor and pulse several times.
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15
Combine the vinegar and 4 tablespoons olive oil.
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16
With the processor motor running, gradually pour olive oil mixture.
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17
Season with salt and pepper.
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18
Place the lamb 4-inches from the heat source on the grill or under the broiler.
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19
Cook until one side is golden, 15 minutes.
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20
Season well with salt and pepper.
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21
Turn the lamb and continue to cook until medium rare, 130 to 135A degrees F when tested with an instant-read thermometer, 15 minutes.
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22
Test by cutting into the thickest part.
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23
If it is slightly pink inside, remove from the grill.
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24
Let rest 10 minutes covered with foil.
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25
Slice the lamb into thin slices, place on a platter garnished with parsley and serve with the sauce.
