Ingredients
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Romesco Sauce
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3plum tomatoes
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2red peppers whole, pierced with knife in a few places
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1onion, halved
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¼ cup(60 mL) olive oil
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1chile pepper
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½ cup(125 mL) sliced almonds
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¼ cup(60 mL) olive oil
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3garlic cloves
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2 tbsp(30 mL) sherry wine vinegar
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1small French batard, short French baguette cut into ½ inch (1 cm) cubes
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1 tsp(5 mL) sweet paprika
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Lamb Chops
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U.S. Lamb chops in quantity and size of your choice
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Instructions
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Romesco Sauce
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Preheat oven to 400 F (200 C).
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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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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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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.
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Lamb Chops
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Remove some of the Romesco sauce for brushing onto meat.
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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.
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