Grilled U.S. Lamb Chops with Romesco Sauce - Taste USA

Grilled U.S. Lamb Chops with Romesco Sauce

  • Duration
  • Serving

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 
  • 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.

  • 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.

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.

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