Grilled Lamb Chops With Romesco Sauce
|Slivered almonds||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Onion||1⁄2 Pound, peeled and chopped (1 Piece)|
|Garlic||2 Clove (10 gm), peeled and minced or pressed|
|Ripe tomato||6 Ounce, rinsed, cored, and chopped|
|Chopped canned red peppers||3⁄4 Cup (12 tbs)|
|Chili flakes||1⁄2 Teaspoon|
|Red wine vinegar||3 Tablespoon|
|Lamb rib chops||48 Ounce (Each About 3/4 Inch Thick And 3 To 4 Ounce)|
1. In a 10- to 12-inch frying pan over medium heat, stir almonds until golden, about 5 minutes. Whirl nuts in a food processor or blender until finely ground.
2. Add oil, onion, and garlic to pan; stir over high heat until onion is limp, about 3 minutes. Add tomato, red peppers, chili flakes, and vinegar. Simmer over medium heat, stirring occasionally, until most of the liquid is evaporated, 6 to 8 minutes.
3. Stir ground almonds into tomato mixture; add salt and pepper to taste. Pour romesco sauce into a bowl.
4. Rinse lamb and pat dry. Trim and discard excess surface fat. Lay chops on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once until browned on both sides but still pink in center of thickest part (cut to test), 8 to 10 minutes total. Add salt and pepper to taste.