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Photo of Lamb cutlets with romesco sauce by WW

Lamb cutlets with romesco sauce

8
PersonalPoints™ per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
Give roast lamb some Spanish pizzazz with this yummy almond and roasted red capsicum sauce

Ingredients

Red capsicum

2 medium, quartered

Garlic

4 clove(s), crushed

Tomato(es)

1 medium

Blanched almonds

¼ cup(s), (40g)

Ground paprika

¼ tsp

Red wine vinegar

1 tbs

Olive oil

1 tbs

French trimmed lamb cutlet(s) or rack(s)

12 medium, fat trimmed, (buy 12x50g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a preheated barbecue over medium heat. Cook capsicum, skin-side down, garlic and tomato for 15 minutes each side or until skin is blistered and blackened. Cool.
  2. Remove and discard capsicum, garlic and tomato skins. Remove seeds from tomato. Process vegetables and almonds in a food processor until almost smooth. Add paprika, vinegar and oil and process until smooth. Set aside.
  3. Preheat a barbecue or chargrill over medium-high heat. Cook lamb for 3-4 minutes each side or until cooked to your liking. Cover lamb with foil to rest for 5 minutes. Serve lamb with romesco sauce.

Notes

SERVING SUGGESTION: Thickly sliced roasted potatoes and mixed salad leaves.TIP: Romesco sauce will keep in an airtight container in the refrigerator for 3 days. Serve with any chicken or meat.

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