Spanish Roasted Lamb on Chorizo and Saffron Rice

Normally we travel for Easter and I eat what I'm told. This was the first year where, happily, we had no where to go. And so I decided to tackle roasted lamb. Recipe adapted by the LCBO Food & Drink guide, the Ontario government's gift to cooking.

I didn't cut the lamb into smaller pieces as suggested, but I did use a butterflied lamb leg. I pulled the lamb when the internal temp was 130. I also made some additions to the marinade, italicized below. And I used a tsp of anchovy paste instead of the chopped anchovies. 

Now for taste. I LOVED the lamb and I'm so happy I made the additions to the marinade as it was delish. As for the rice, meh, not my favourite. Mostly because I'm not a huge fan of smoked paprika and I think it was paprika overload. I think it worked great in the marinade where there was some balance, but I would take it out of the rice next time. The saffron and chorizo are flavourful enough to carry the rice. The chorizo came from my local sausage butcher, MEATing on Queen, Torontonians take note.

SPANISH ROASTED LAMB
By: Lucy Waverman

This is similar to roast lamb but cut in smaller pieces to roast very quickly. It is seasoned with Spanish seasonings and served atop a Spanish-style rice with chorizo, Swiss chard and saffron. You can sear the lamb ahead of time but bring it back to room temperature before roasting.

1 butterfly lamb leg
1 tbsp (15 mL) chopped anchovies
2 tbsp (25 mL) chopped garlic
2 tsp (10 mL) lemon rind
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) hot smoked Spanish paprika

1 tsp balsamic vinegar

1 tsp mustard seeds

1 tsp dried rosemary
1⁄2 cup (125 mL) olive oil

1. Cut lamb into 6 even-sized chunks. Grind up the mustard seeds and rosemary in a mortar and pestle. Combine with the anchovies, garlic, lemon rind and juice, paprika, balsamic and 1⁄3 cup (75 mL) olive oil. 

(photo pre-olive oil)

Brush over lamb and leave to marinate for 1 hour.

2. Preheat oven to 450°F (230°C).

3. Heat remaining 2 tbsp (25 mL) oil in a large skillet over high heat. Add lamb and sear on each side about 1 minute a side or until golden. Place lamb on a baking sheet and bake for 10 to 12 minutes or until still pink inside. 

Let rest for 5 minutes before slicing.

Serves 6

CHORIZO SAFFRON RICE By: Lucy Waverman A paella-like rice dish but much easier to make, to accompany the lamb. You do not need another vegetable.

2 tbsp (25 mL) olive oil 1 cup (250 mL) chopped onion 1⁄2 cup (125 mL) chopped chorizo 1 tbsp (15 mL) chopped garlic 2 cups (500 mL) Spanish or Arborio rice 1 tsp (5 mL) smoked Spanish paprika Salt and freshly ground pepper 1⁄2 tsp (2 mL) saffron 5 to 6 cups (1.25 to 1.5 L) hot chicken stock 4 cups (1 L) chopped Swiss chard leaves 1⁄2 cup (125 mL) chopped green onions Lemon wedges 1. Heat oil in a large skillet or sauté pan over medium heat. Add onion and chorizo and stir-fry for 5 minutes or until softened. Stir in garlic and cook another minute or until softened. Stir in rice and toss with oil. Add paprika and season with salt and pepper to taste. 2. Combine saffron and hot stock. Pour in 5 cups (1.25 L) hot stock and bring to boil. Reduce heat to simmer and cook for 15 minutes or until rice is mostly tender. Stir in Swiss chard, pushing it into the rice, adding extra 1 cup (250 mL) stock if needed. Cook another 5 minutes, stir in green onions and remove from heat. Cover and let sit 10 minutes before serving. Surround with lemon wedges and serve. Serves 6