Grilled Rack of Lamb with Romesco

Ingredients

• 2 racks of lamb (French-trimmed)
• 2 tbsp olive oil
• Flaky salt and black pepper
• Romesco:
• 4 roasted red peppers (from jar)
• 50 g toasted almonds
• 50 g toasted hazelnuts
• 2 garlic cloves, roasted
• 2 tbsp sherry vinegar
• 1 tsp smoked paprika
• 100 ml olive oil
• Salt

Method

1. 1Romesco: Blend all ingredients to a rough sauce. Season to taste.
2. 2Brush the racks with olive oil. Season generously. Grill or sear over high heat: 3 minutes per side, then indirect heat for 8–10 minutes (core temperature 55 °C).
3. 3Rest for 10 minutes. Slice between the bones.
4. 4Serve with a generous spoonful of romesco and grilled asparagus.