Grilled U.S. Lamb Chops with Romesco Sauce

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

Instructions

  1. 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.
    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.
    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.
  2. Lamb Chops

    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.