Advertisement

Grilled rabbit, lamb and chorizo with romesco sauce

Time 1 hour 10 minutes
Yields Serves 6 to 8
Grilled rabbit, lamb and chorizo with romesco sauce

Romesco sauce

1

Hydrate 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.

2

In 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.

3

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

4

Fold 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

In 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.

2

Heat 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.

3

After 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.

4

Serve the grilled meats with the romesco sauce.

Adapted from Katy Ross and Martha Kroncke of Las Nenas in Jafre, Spain.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.