Romesco sauce
This gutsy sauce adds a flavour kick alongside the lamb. You should have plenty of leftovers, which you could enjoy with crusty bread during your meal. Or save some for another day – it’s delicious with grilled fish and seafood or stirred into pasta instead of pesto.
- Serves4 (with leftovers)
- CourseAccompaniment
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Ingredients
- 2 red peppers, left whole
- 2 tbsp extra virgin olive oil
- 50g almonds, skin on
- 30g blanched hazelnuts
- 1 tsp smoked paprika
- 2 clove/s garlic, chopped
- 1 tbsp sherry vinegar
Method
Preheat the oven to 200ºC, gas mark 6. Put the whole peppers into a roasting tin, rub with 1 tbsp oil and roast for 30 minutes, turning halfway, until soft all over. This can be done at the same time as you’re cooking the beans for the lamb dish. Transfer the peppers and any juices to a container with a tight-fitting lid and set aside to steam in their own heat, until cool enough to handle.
Toast the almonds and hazelnuts in a dry frying pan over a low heat, until golden. Tip into a food processor and blitz until finely chopped, but not ground. Transfer to a bowl. Don’t wash the food processor yet.
Return the frying pan to the hob. Add the remaining oil and, once hot, tip in the breadcrumbs, paprika and garlic, then pan fry, stirring, for 3-4 minutes until the breadcrumbs are golden. Tip the mixture into the food processor and add the vinegar.
Peel the peppers and discard the skin, stems and seeds, but keep their juices. Add the flesh to the food processor with 2 tbsp pepper juices. Blitz until almost smooth, then stir into the chopped nuts and season to taste.
Cook’s tip
To save time, use a 200g jar of roasted peppers, drained, instead of roasting yourself.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 968kJ/ 233kcals |
|---|---|
Fat | 17g |
Saturated Fat | 1.8g |
Carbohydrates | 12g |
Sugars | 6.7g |
Fibre | 3.6g |
Protein | 5.8g |
Salt | 0.1g |