Lamb cutlets with romesco sauce
2 medium, quartered
4 clove(s), crushed
¼ cup(s), (40g)
red wine vinegar
French trimmed lamb cutlet(s) or rack(s)
12 medium, fat trimmed, (buy 12x50g)
1 x 3 second spray(s)
- 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.
- 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.
- 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.