Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 4 forequarter lamb chops, fat trimmed
- 260grams chargrilled capsicum slices
- 1/2 cup continental parsley, chopped
- 2 corn cobs, husks removed
- 3 zucchini
- 2teaspoons smoked paprika
- 2tablespoons red wine vinegar
- grain sourdough, sliced, toasted (to serve)
- 2tablespoons olive oil
- 1 small garlic clove
- 1/4 cup natural flaked almonds, toasted (plus extra to serve)
Method
Step 1 of 5
Coat lamb in 1 tbs oil, sprinkle with paprika and season well. Set aside.
Step 2 of 5
To make the romesco sauce, place capsicum (with oil from jar), parsley, toasted almonds, vinegar and garlic in a food processor. Process until smooth. Season to taste. Transfer to a bowl and set aside.
Step 3 of 5
Heat a chargrill pan or barbecue over high heat. Grill corn for 8 minutes, turning often, or until tender. At the same time, cook lamb for 4 minutes on each side or until cooked to your liking. Remove lamb, cover with foil and rest for 5 minutes.
Step 4 of 5
Cut kernels from corn. Using a vegetable peeler, shave zucchini into thin ribbons. Toss with corn, extra almonds and remaining oil.
Step 5 of 5
Serve lamb with zucchini salad, romesco sauce and toast.
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