Grilled U.S. Lamb Chops with Romesco Sauce
Courtesy of the U.S. Meat Federation
Ingredients
Romesco Sauce
- 3 plum tomatoes
- 2 red peppers whole, pierced with knife in a few places
- 1 onion, halved
- ¼ cup (60 mL) olive oil
- 1 chile pepper
- ½ cup (125 mL) sliced almonds
- ¼ cup (60 mL) olive oil
- 3 garlic cloves
- 2 tbsp (30 mL) sherry wine vinegar
- 1 small French batard (short French baguette) cut into ½ inch (1 cm) cubes
- 1 tsp (5 mL) sweet paprika
Lamb Chops
- U.S. Lamb chops in quantity and size of your choice
Directions
Romesco Sauce
-
1
Preheat oven to 400 F (200 C).
-
2
Mix tomatoes, peppers and onion with olive oil and roast in the oven for 45 minutes turning every 15 minutes, cover with foil and let stand.
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3
De-seed the chile and chop. Sauté in olive oil for a few minutes then put in blender with peeled peppers, tomatoes and chopped onion.
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4
Toast the almonds and place in the blender with the rest of the Romesco sauce ingredients. Blend to a coarse purée, season and season. Set aside.
Lamb Chops
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1
Remove some of the Romesco sauce for brushing onto meat.
-
2
Season and brush each side of the chops with Romesco sauce, grill until medium rare with in-season vegetables, and serve with a small bowl of reserved Romesco sauce for dipping.
