Grilled Coca Flatbreads with Chorizo Spiced Lamb Leg & Harrisa | Escarpment Magazine

Ingredients

• 1 x 5-pound Chorizo spiced boneless leg of lamb, from Black Angus Meats
• ¼ cup olive oil
• Harissa Chili paste
• 1 cup dried chilies of your choice (I used Arbol for this batch)
• 1 cup boiling water
• 1 clove garlic peeled + smashed
• 1 tsp Ground cumin
• Juice of half a lemon
• Salt to taste
• 2 tablespoons olive oil
• 2 tbsp. Italian parsley, chopped fine
• Salsa Verde: 1 tablespoon capers
• 3 anchovy fillets
• 3 cloves garlic (peeled, green germ removed)
• 1 cup plus 2 tablespoons extra-virgin olive oil
• ¼ cup fresh parsley, chopped
• ¼ cup arugula, chopped
• ¼ cup basil leaves, chopped
• ¼ cup fresh cilantro, chopped
• 1 tablespoon tarragon leaves
• 1 tablespoon fresh chives
• 1 tablespoon fresh sage, chopped
• ¼ teaspoon sea salt
• Coca flat bread: 1/2 cup warm water (110 degrees)
• 1/2 teaspoon active dry yeast
• 1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
• 1 1/3 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon salt, plus more to taste