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Lamb Chops With Romesco Sauce


By Chef Charles Lalanne.

Cut four lamb chops and drizzle olive oil over and rub garlic, thyme and salt and pepper and let marinate 45 minutes before grilling.

In a blender combine, stewed, peeled and seeded tomatoes, chopped toasted almonds, sherry vinegar and extra virgin olive oil and purée.

Plate with a green salad and sauce. Place chops over sauce and then dress with more.

Attached Files: chef_Lamb_chops_with_Romesco_sauce.jpg 
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