Lamb Cutlets, Romesco Sauce and Pesto

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Let’s Go Motorhomes

Romesco Sauce:

4 large red peppers
2 garlic cloves
150g ground almonds
100g sun-dried tomatoes in oil
100ml extra virgin olive oil
20ml apple cider vinegar
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp sea salt

Mint Pesto:

1 bunch mint
80g pine nuts, roasted
80gParmesan, grated
200ml Early harvest Olive oil
Squeeze of lemon juice
Pinch of salt

Method:

Place the red peppers on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins.
Meanwhile, peel and grate the garlic. After 10 minutes, use your fingers or a tea towel to slide the skins off the charred peppers, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and garlic into a food processor.
For the Pesto, place all ingredients (except the oil) in the mortar and pestle and puree adding the oil a little at a time

Our friends at Wine Selectors suggest pairing this dish with a Merlot.

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