Prep Time
10 MIN
Cook Time
20 MIN
Total Time
30 MIN
Servings
2
Ingredients
Lamb
6 American lamb chops
1/2 teaspoon each salt and pepper (or to taste)
2 tablespoons oil (high smoking oil like avocado oil)
3 Tablespoons Butter, unsalted
6 cloves garlic, smashed
4 sprigs of fresh oregano or thyme
Romesco Sauce:
4 roasted red peppers
1/2 cups almonds
2 cloves garlic
1/2 cup cherry tomatoes
1/4 cup basil, oregano and parsley leaves
1/3 cup parmesan cheese
Juice of half a lemon
1/4 teaspoon salt and pepper
1/2 cup olive oil
To Serve :
Air Fryer Asparagus
Basil Pesto
Parmesan cheese
Coarse black pepper and chilli flakes
Directions
-
Make the Romesco Sauce by adding all ingredients in a blender or food processor.
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Process the ingredients until saucy and smooth or slightly chunky, to your taste.
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Season and adjust seasoning if needed, then set aside.
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Preheat a heavy duty skillet with the oil and butter.
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Season the American lamb chops well on both sides, pressing down the seasoning on the meat,
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Add the chops to the hot skillet and then add the garlic and herbs.
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Cook the chops for 2 minutes before flipping.
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After flipping, drop the heat to medium and continue cooking the lamb chops for another 4 minutes.
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During the 4 minutes, make sure to continuously baste the tops of the chops with butter from the skillet.
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The chops are ready when the internal temperature is about 145 degrees F.
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To serve the dish, spread a layer of the romesco sauce.
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Top with the lamb chops on one side, and air fryer asparagus on the other side.
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Dollop some basil pesto over the chops.
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Sprinkle with parmesan cheese, some coarse black pepper and chilli flakes if needed.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
Those lamb chops look insane, and that Romesco sauce takes them over the top—definitely trying this weekend!