0 (0)

Categories: Grilled, Mains

Grilled rabbit, lamb and chorizo with romesco sauce

Grilled rabbit, lamb and chorizo with romesco sauce
Glenn Koenig / Los Angeles Times

Somewhere between eating our way through Barcelona and reservations at El Bulli, my friend Claudine and I ended up in the kitchen of an early 18th century casa de poble, "or house in the town," chopping wild asparagus and grilling ... Read more

Total time: 1 hour 10 minutes, plus about 1 hour marinating time | Serves 6 to 8
Note: Adapted from Katy Ross and Martha Kroncke of Las Nenas in Jafre, Spain.

Romesco sauce

  • 2 ancho chiles
  • 1 egg
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup olive oil
  • 1 cup roasted piquillo peppers
  • 1/4 cup finely ground toasted bread crumbs
  • 1/2 cup ground toasted hazelnuts or almonds, preferably marcona, or a combination
  • 1 1/2 teaspoons sweet paprika
  • 2 pinches of dried oregano
  • Salt
  • Cayenne pepper

Step 1Hydrate the ancho chiles by soaking them in a bowl of hot water for 15 minutes. Remove the chiles from the water, seed the chiles and set aside.

Step 2In a food processor, add the egg and 1 tablespoon of lemon juice. With the processor running, very slowly add the olive oil in a thin, steady stream. Once about half a cup of oil has been added and the mixture has thickened, pour in the remaining 1 tablespoon of lemon juice. Continue to add the rest of the oil in a steady stream. Remove the mayonnaise to a bowl and set aside in the refrigerator.

Step 3In a food processor, grind the piquillo peppers and the hydrated ancho chiles in a food processor.

Step 4Fold the pepper-chile mixture, the bread crumbs, nuts, paprika and oregano into the mayonnaise. Add salt and cayenne pepper to taste.

Grilled rabbit, lamb and chorizo

  • 1 (about 2 1/2 pounds) fresh rabbit, cut in 8 pieces
  • 6 to 8 lamb loin chops (about 2 pounds), 1-inch thick
  • 1 pound Spanish chorizo (not dry cured)
  • 1/2 cup of olive oil
  • Juice of 1/2 lemon (2 tablespoons)
  • 3 to 4 cloves of garlic, peeled and mashed
  • Salt
  • Pepper

Step 1In a large bowl, toss the rabbit, lamb and chorizo with olive oil, lemon juice and mashed garlic. Allow to marinate for at least one hour.

Step 2Heat a grill to medium-high heat, or until the coals are gray if using a charcoal grill. Lightly season the rabbit with salt and pepper. Place the rabbit on the grill. Cook until the juices run clear -- about 15 to 20 minutes -- turning frequently.

Step 3After the rabbit has cooked 10 minutes, start grilling the lamb and chorizo. Lightly season the lamb with salt and pepper. Grill the lamb about 2 to 3 minutes on each side until medium-rare. Grill the chorizo, turning occasionally, until heated through and slightly charred, about 6 to 8 minutes total.

Step 4Serve the grilled meats with the romesco sauce.

Each of 8 servings with 1/4 cup romesco sauce:
928 calories; 54 grams protein; 9 grams carbohydrates; 2 grams fiber; 75 grams fat; 21 grams saturated fat; 206 mg. cholesterol; 818 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Grilled
Perfect grilled steak
Red, white and blueberry burger
Ultimate tri-tip
Triple-chile ribs