Lamb Chops with Romesco Sauce

Lamb Chops with Romesco Sauce
4 servings

Romesco Sauce is a Spanish red pepper sauce – it’s perfect to accompany grilled meats.



Romesco Sauce

cup chopped canned plum tomatoes, drained (preferably San Marzano) (125 ml)
1 ½
Tbsp olive oil, for frying the bread (22 ml)
slice rustic bread
cup skinned whole hazelnuts (60 ml)
red pepper, roasted and peeled
clove garlic, chopped
Pinch cayenne
cup extra virgin olive oil, for the sauce (75 ml)
Salt and freshly cracked black pepper, to taste
Squeeze of fresh lemon juice (optional)

Lamb Chops

medium lamb chops (rib or loin)
Coarse salt, to taste


Step 1

Cook the tomatoes, stirring frequently, in a small saucepan over low heat until very dry, 6 to 8 minutes. Let cool.

Step 2

In a small skillet over medium-high heat, heat the 1/2 tbsp. olive oil. Fry the bread until golden on both sides. Let cool slightly. Wipe the skillet clean. In the same skillet, toast the hazelnuts until golden.

Step 3

Puree the roasted red pepper in a food processor. Add the bread and the hazelnuts. Pulse until smooth. Add the cooled tomatoes, the garlic and cayenne and pulse. With machine running, pour in the extra virgin olive oil in a slow steady stream until sauce is smooth. Do not over-process or the sauce will split. Season with salt and pepper. Add a touch of lemon juice, if desired. Cover and set aside while you cook the lamb. (You can cook the sauce ahead. Just cover and refrigerate and then bring it to room temperature before serving.)

Step 4

Grill chops to medium, about 4 to 5 minutes per side, depending on thickness. Serve with the Romesco Sauce.

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