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1
Place the lamb in a baking dish and coat it well on all sides with the smashed garlic, rosemary, chopped parsley, and cracked black pepper.
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2
Cover, and refrigerate overnight.
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3
Take the lamb out of the refrigerator 30 minutes before stuffing it, to bring it to room temperature.
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4
Reserve the marinade.
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5
Preheat the oven to 350F.
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6
Season the lamb on both sides with salt and a little freshly ground black pepper.
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7
Lay the meat on a cutting board, fat side down, and open like a book.
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8
Spoon as much of the chorizo stuffing as you can (about half, or a little more) on the right side of the lamb.
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9
Fold the left side over the stuffing, as if youre closing the book.
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10
If some of the stuffing falls out, stuff what you can back in.
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11
Tie the lamb with butcher string at 2-inch intervals to hold it together while roasting.
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12
Carefully place the lamb on a roasting rack set in a roasting pan.
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13
Drizzle the leftover marinade over the lamb.
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14
Put the remaining chorizo stuffing into a small baking dish and set aside.
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15
Roast the lamb about 1 1/4 hours, until a meat thermometer inserted into the center (of the meat, not the stuffing) reads 120F.
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16
Remove the lamb from the oven, and let it rest 15 minutes before slicing.
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17
While the lamb is resting, heat the extra stuffing in the oven until its hot, about 10 minutes.
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18
Toss the olives, parsley leaves, and mint leaves with a drizzle of the supergood olive oil and a squeeze of lemon.
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19
Taste for seasoning.
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20
(The herb salad might not need salt, because the olives are rather salty.)
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21
Arrange the hot romesco potatoes on a large warm platter.
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22
Slice the lamb into 1/4-inch-thick slices, removing the butcher string as you go.
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23
Using a spatula and spoon (so you dont lose too much of the stuffing), arrange the meat over the potatoes.
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24
Scatter the herb salad over the top, and serve the extra stuffing and romesco on the side.
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25
Preheat the oven to 375F.
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26
Toss the breadcrumbs with 2 tablespoons olive oil.
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27
Spread them on a baking sheet and toast 6 to 8 minutes, stirring once or twice, until they are golden brown.
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28
Heat a medium pot over high heat for 1 minute.
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29
Add the remaining 6 tablespoons olive oil, the rosemary sprig, and the chile; let them sizzle in the oil about 1 minute.
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30
Stir in the onions, garlic, and thyme, and season with salt and pepper.
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31
Turn the heat down to medium and cook about 10 minutes, until the onions are translucent.
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32
Transfer the mixture to a large bowl and discard the rosemary and chile.
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33
While the onions are cooking, heat a medium saute pan over high heat for 2 minutes.
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34
Crumble the chorizo into the pan, and saute about 8 minutes, until the sausage is crisp and cooked through.
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35
Drain the chorizo of excess oil and add it to the bowl with the onions.
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36
Stir in the breadcrumbs, mint, and parsley, and combine well.
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37
Taste for seasoning.
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38
Preheat the oven to 400F.
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39
Place the potatoes in a roasting pan and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and a heaping teaspoon salt.
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40
Cover tightly with aluminum foil and roast the potatoes about 50 minutes, until tender when pierced (the time will really depend on size, age, and variety of potatoes).
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41
When the potatoes have cooled, reserve the garlic, discard the bay and thyme, and crumble the potatoes into chunky pieces with your hands.
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42
Squeeze the garlic out of its skin and set aside.
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43
Heat a large saute pan over high heat for 2 minutes.
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44
(To get the potatoes nicely browned and crisp, dont overcrowd them.
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45
You may have to use two pans or brown them in batches.)
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46
Pour in the remaining 2 tablespoons olive oil, turn the heat to medium-high, and wait 1 minute more.
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47
Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper.
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48
Saute the potatoes 6 to 8 minutes until they are crispy on one side.
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49
(Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselvesjust be patient.)
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50
After theyve browned nicely on the first side, turn them to let them color on all sides.
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51
Once theyre nicely browned on all sides, spoon the romesco and reserved garlic into the hot potatoes.
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52
Toss and stir to coat them well.
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53
Taste for seasoning.
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54
Toss in the parsley.
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55
Or, if youre not ready to serve the dish yet, turn off the heat and leave the potatoes in the pan; then, just before serving, reheat for a few minutes and toss in the parsley at the last moment.
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56
Preheat the oven to 375F.
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57
Remove and discard the stems and seeds from the chiles, and then soak them in warm water for 15 minutes to soften.
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58
Strain the chiles, and pat dry with paper towels.
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59
Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.
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60
Heat a large saute pan over high heat for 2 minutes.
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61
Add 2 tablespoons olive oil and wait a minute.
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62
Fry the slice of bread on both sides until golden brown.
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63
Remove the bread from the pan and cool.
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64
Cut it into 1-inch cubes and set aside.
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65
Return the pan to the stove over high heat.
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66
Add 2 tablespoons olive oil and the chiles and saute for a minute or two.
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67
Add the tomatoes.
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68
Season with 1/2 teaspoon salt and cook 2 to 3 minutes, stirring often, until the tomato juices have evaporated and the tomato starts to color slightly.
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69
Turn off the heat, and leave the mixture in the pan.
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70
In a food processor, pulse together the toasted nuts, garlic, and fried bread until the bread and nuts are coarsely ground.
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71
Add the chile-tomato mixture, and process for 1 minute more.
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72
With the machine running, slowly pour in the remaining 1 cup olive oil and process until you have a smooth puree.
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73
Dont worry, the romesco will break or separate into solids and oil; this is normal.
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74
Add the parsley, and season to taste with lemon juice, sherry vinegar, and more salt if you like.
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75
This is one of the most involved recipes in the book, so plan ahead and set yourself up.
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76
Both the chorizo stuffing and the romesco can be made up to 2 days ahead.
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77
You can roast the potatoes in the morning, waiting to crumble and brown them until just before serving.
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78
And if you like, stuff the lamb the morning of your supper.
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79
But remember to take it out of the refrigerator 45 minutes before roasting to bring it to room temperature.
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80
Start the romesco potatoes after the lamb has been in the oven for about 30 minutes.
