Lamb Shoulder Steaks with Romesco

Serves 3-4

Ingredients

For the Romesco:

• 1 large roasted red pepper, or mixed roasted peppers
• ¾ cup crushed tomatoes
• ½ cup marcona almonds
• ½ cup breadcrumbs
• 1 medium yellow onion, roughly chopped
• 3 garlic cloves, roasted or sauteed
• ½ cup olive oil
• 2 Tbsp sherry vinegar
• 1 tsp paprika
• ½ tsp cayenne
• Salt & pepper to taste
• 4 lamb shoulder steaks
• 3 tsps kosher salt
• Black pepper to taste

Instructions

Generously season the lamb steaks on both sides and keep at room temperature while you make the sauce.

To make the sauce, add all ingredients to a blender or food processor and pulse until barely smooth. Season with salt and pepper and taste, continuing to season until it is salted to your preference.

Heat a pan well over medium-high heat. When the pan is hot, sear the lamb steaks approximately 4 minutes per side for medium-rare, more if you prefer.

To plate, add a generous swipe of romesco to the bottom of a plate and top with the steak. We served ours with roasted root vegetables.