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Prep time:
Cook time:
Servings: 8


Cost per serving $6.30 view details


  1. Rub the olive oil all over the lamb. Heat a charcoal grill or broiler.
  2. For romesco: preheat the broiler. Cut the peppers in half lengthwise and remove the stems, seeds and ribs. Place cut side down on a baking sheet. Broil the peppers until the entire skin is black, 6 to 10 minutes. Transfer the peppers to a plastic bag, close tightly and let cool 10 minutes. Using your fingers, peel off the skin. Core the peppers and cut into 1-inch dice.
  3. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the bread and fry, turning occasionally, until golden on both sides. Transfer the bread to a food processor. In the same oil and skillet, over medium heat, fry the almonds, stirring until golden, 2 minutes. Add the almonds, tomatoes, garlic, paprika and red pepper flakes to the processor and pulse several times. Combine the vinegar and 4 tablespoons olive oil. With the processor motor running, gradually pour olive oil mixture. Season with salt and pepper.
  4. Place the lamb 4-inches from the heat source on the grill or under the broiler. Cook until one side is golden, 15 minutes. Season well with salt and pepper. Turn the lamb and continue to cook until medium rare, 130 to 135°F when tested with an instant-read thermometer, 15 minutes. Test by cutting into the thickest part. If it is slightly pink inside, remove from the grill. Let rest 10 minutes covered with foil.
  5. Slice the lamb into thin slices, place on a platter garnished with parsley and serve with the sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 326g
Recipe makes 8 servings
Calories 639  
Calories from Fat 428 67%
Total Fat 47.71g 60%
Saturated Fat 16.81g 67%
Trans Fat 0.0g  
Cholesterol 165mg 55%
Sodium 143mg 6%
Potassium 791mg 23%
Total Carbs 3.9g 1%
Dietary Fiber 1.4g 5%
Sugars 2.32g 2%
Protein 45.87g 73%
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