Lamb cutlets with romesco sauce

Lamb cutlets with romesco sauce

Fabulous Food, Minus the Boombah
Mark Roper

Romesco sauce originates from Catalonia in Spain and it’s the almonds that provide its unique taste. It also has plenty of kick! This is a different way to serve plain old lamb cutlets and also makes a cool dinner party main course. If there is any sauce left over it should keep for a couple of days in the fridge and you could serve it with fish or chicken.


Quantity Ingredient
6 frenched lamb cutlets
1 tablespoon extra-virgin olive oil
sea salt and freshly ground pepper
10 small olives

Romesco sauce

Quantity Ingredient
1 red capsicum
2 garlic cloves, skin on
1 1/2 tablespoons extra-virgin olive oil
1/4 cup blanched almonds
1 small chilli, chopped
1 teaspoon smoked paprika
salt and freshly ground white pepper
1 tablespoon red wine vinegar
1 lime, juiced


  1. To prepare the romesco sauce, first preheat the oven to 220ºC. Arrange the capsicum and garlic cloves in an oven tray. Drizzle on 1/2 tablespoon of the oil and roast for 30–35 minutes. Remove from the oven and leave to cool. Peel the capsicums and garlic and discard the seeds and skins. Chop roughly and set aside.
  2. Heat a heavy-based frying pan over a medium heat and fry the almonds, shaking continuously, until they are golden brown. Remove the nuts from the pan and leave to cool a little before grinding to a coarse powder (I use a clean coffee grinder to do this). Add the capsicum and garlic, together with the rest of the olive oil, the chilli, vinegar, lime juice, paprika, salt and pepper and process until smooth. If the sauce is too thick, add a little more olive oil.
  3. When ready to cook the lamb cutlets, rub them all over with olive oil and season generously with salt and pepper. Heat a non-stick frying pan over a medium–high heat. Fry the cutlets on one side for around 2½ minutes, then turn and cook for a further 2 minutes. Remove from the pan and leave to rest for 2–3 minutes in a warm place. Scatter on the olives and serve with a dollop of the romesco sauce on the side.
low fat
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