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:

  1. 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.
  2. 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.
  3. 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.

Similar Recipes

Baked Eggs

Baked Eggs

Ingredients: 9 cherry tomatoes, halved 1 small garlic clove, thinly sliced 2 tsp good-quality olive oil 1 tsp balsamic vinegar 5 basil leaves, torn, plus a few extra to serve if you like 5 pitted olives, sliced 2 large free-range egg 1 tsp small capers, rinsed salt...

Leftover Spag Bol Toastie With Pesto Mayo

Leftover Spag Bol Toastie With Pesto Mayo

Ingredients: Leftover Spaghetti Bolognese  Sliced white bread Mozzarella Smoked mozzarella Grated Parmesan Butter Olive oil Mayo Pesto Salt and pepper Method: Place a scoop of pasta on one side of the bread. Then grate up your 3 cheeses and place on the other side of...

Spicy Nut Mix

Spicy Nut Mix

Ingredients: 250g Walnuts  250g Hazelnuts  250g Macadamia nuts 125g Pumpkin seeds 125g Sunflower seeds  60g Butter, unsalted 2 Tbsp Honey, Mr Noons honeycomb  1 Tsp Cayenne pepper 2 Tbsp Rosemary, finely chopped  1 Tbsp Cognac  Method: Preheat oven to 180* Prepare...

Tomato & Burrata Salad

Tomato & Burrata Salad

Client - That’s Amore Cheese Typically from Puglia, this fresh creamy cheese has gained more and more popularity in the past few years, not only in Italy but overseas. Burrata is a fresh, handmade cow's milk cheese made from mozzarella and cream and it can be used in...

SPAGHETTI CARBONARA

SPAGHETTI CARBONARA

Ingredients: 150g guanciale, diced 3 eggs, whisked  200g pecorino cheese, grated  Black pepper Salt  Method: Add salt to a pot of water, and bring to a boil.  Cook your pasta until al dente. In a frying pan, add the guanciale on low heat and allow it to render out the...

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!