Paprika Lamb with Romesco Sauce and Chilli Beans

Paprika Lamb with Romesco Sauce and Chilli Beans
Romesco sauce is a Spanish chilli, capsicum and roasted nut sauce. It's a versatile sauce that works well with lamb, chicken and fish.
  • 100g roasted capsicum pieces
  • 40g roasted almonds, roughly chopped
  • 1 garlic clove
  • 1 teaspoon smoked paprika, plus 1 tablespoon extra
  • 1 teaspoon ground cumin
  • 90g tomato purée
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil, plus 1 tablespoon extra
  • 400g lamb loin chops
  • 4 large handfuls green beans, topped and tailed
  • ½ teaspoon chilli flakes
  • 8 anchovy fillets, finely chopped (optional)
  1. To make the romesco sauce, combine the capsicum, half the almonds, garlic, paprika, cumin, tomato purée and half the lemon juice in a food processor. Blend till smooth, add the olive oil and blend briefly to combine.
  2. Heat the remaining oil in a large frying pan over high heat. Coat the lamb in the remaining tablespoon of paprika, season with a pinch of salt, then add to pan.
  3. Cook for 2-3 minutes on each side or until a deep golden brown and cooked to your liking. Remove the lamb from the pan and leave to rest, lightly covered.
  4. Add the beans, chilli flakes and anchovies (if using) to the pan and cook for about 2 minutes, or until bright green and crisptender.
  5. Transfer into a bowl and toss with the lemon zest and remaining juice. Divide the beans between four serving plates.
  6. Top with lamb, romesco sauce and the remaining almonds and serve.


Nutrition tip
Anchovies are a quick, easy and affordable source of Omega-3 fats, protein, calcium and iron. Depending on how they're packaged, they can also be very salty so it's good to give them a rinse.


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