Leg of Lamb with Chorizo Stuffing, Romesco Potatoes, and Black Olives

Name: Leg of Lamb with Chorizo Stuffing, Romesco Potatoes, and Black Olives
Ingredients: One 2 1/2-pound boneless leg of lamb, butterflied; 6 cloves garlic, smashed; 1/4 cup rosemary leaves; 1/4 cup chopped flat-leaf parsley, plus 1/4 cup whole parsley leaves; 2 teaspoons freshly cracked black pepper; Chorizo stuffing (recipe follows); 1/2 cup sliced pitted Nyons or other oil-cured black olives; 1/4 cup small mint leaves (or torn larger leaves); 1 teaspoon super-good extra-virgin olive oil; 1/2 lemon, for juicing; Romesco potatoes (recipe follows); Kosher salt and freshly ground black pepper; 2 cups fresh breadcrumbs; 1/2 cup extra-virgin olive oil; 1 large sprig rosemary; 1 chile de árbol, broken in half; 2 cups finely diced onions; 2 teaspoons minced garlic; 1 teaspoon thyme leaves; 3/4 pound fresh Mexican chorizo, casing removed; 3 tablespoons chopped mint; 3 tablespoons chopped flat-leaf parsley; Kosher salt and freshly ground black pepper; 1 1/2 pounds Yukon Gold potatoes; 1/4 cup extra-virgin olive oil; 4 to 5 cloves garlic, unpeeled; 2 bay leaves; 6 sprigs thyme, plus 2 teaspoons thyme leaves; 1 cup romesco (recipe follows); 2 tablespoons chopped flat-leaf parsley

January 24, 2012

This gutsy lamb dish pays homage to two camps of Latin cooking: Mexico and Spain. The lamb is stuffed with a mixture of toasted breadcrumbs and a fresh, spicy Mexican sausage called chorizo. Traditionally stirred into scrambled eggs or used as a filling for gorditas, the chorizo infuses the stuffing with its piquant character. The Spanish accents come from the olives and the romesco, a classic Catalan sauce of puréed chiles, garlic, tomatoes, nuts, and fried bread. Just as the lamb absorbs the spiciness of the chorizo stuffing while it roasts in the oven, the robust romesco saturates the potatoes as they sauté.

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