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Grilled Lamb Chops With Romesco Sauce

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Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Lamb

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