Lamb cutlets with romesco sauce
11
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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
Lamb Frenched cutlet or rack, raw
12 medium, (cutlets)
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.