Romesco Sauce is a Spanish red pepper sauce – it’s perfect to accompany grilled meats.
Cook the tomatoes, stirring frequently, in a small saucepan over low heat until very dry, 6 to 8 minutes. Let cool.
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.
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.)
Grill chops to medium, about 4 to 5 minutes per side, depending on thickness. Serve with the Romesco Sauce.