Finger Lickin’ American Lamb Loin Chops with Romesco Sauce & Grilled Scallions


June 29, 2022

Recipe provided by Andrea Slonecker, courtesy of the American Lamb Board (Finger Lickin' American Lamb Loin Chops with Romesco Sauce and Grilled Scallions | American Lamb).


8 American lamb loin chops, 1in thick

Salt & pepper, to taste

Extra virgin olive oil

2 bunch Green onions

Romesco sauce

1 Dried ancho chile (pasilla)

1 large Ripe tomato, diced, or 1/3 cup canned diced tomatoes

1 1/2 tbsp Sherry vinegar

1/4 cup Roasted slivered almonds

2 cloves Garlic

1 Roasted red bell peppers, stemmed & seeded

2 tbsp Dried bread crumbs

1 tsp Salt

3 tbsp Extra-virgin olive oil


1To make the romesco sauce: Slit the dried chile lengthwise and discard the stem and seeds. Chop it into little pieces and put them in a small bowl with the tomatoes and vinegar to rehydrate for about 30 minutes. Put the almonds and garlic in a food processor and pulse to finely mince. Add the tomato mixture, the roasted pepper, bread crumbs, and salt and process the mixture to a coarse purée, scraping down the sides of the bowl as needed. With the processor running, slowly drizzle in the olive oil through the feed tube. Taste and add more salt or vinegar as needed. (The romesco will keep in the refrigerator, covered, up to 3 days.)

2To grill the lamb and onions: Preheat a gas grill to high heat or build a hot fire in a charcoal grill. Brush the grates clean. Season the chops generously on all sides with salt and pepper and rub with olive oil to lightly coat. Toss the onions with enough oil to lightly coat and sprinkle them with a pinch of salt.

3Place the lamb chops on the hottest parts of the grill and cook, turning once, until nicely charred on both sides and the internal temperature of each reaches 130 to 135˚F on an instant-read thermometer for medium-rare, about 5 minutes per side. Transfer the grilled chops to a large platter and cover loosely with foil to rest while you grill the onions. (The internal temperature will increase to 145˚F.)

4Grill the onions until softened and lightly charred, turning occasionally, about 5 minutes.

5Spread the romesco sauce on a large serving platter and arrange the lamb chops over the sauce. Strew the grilled onions over the top. Serve with napkins!