Herb Lamb Lollipops Romesco Twist
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Lamb chops seared to rare or medium rare with a peppery herb crust, kept warm low oven. Romesco sauce from smoky roasted red peppers and almonds top off the flavor with a nutty tang. Cast iron skillet preferred, stainless steel with a thin oil layer works too. Watch for sizzling sound shift and subtle crust forming. Seasoning tweaked with smoked paprika replacing thyme for depth. Clear dry lamb surface essential to crust formation. Timing based on sight, a slight pink center, not just the clock. Keeps warm without drying, layered textures. Twist in sauce for balance. Proven method, adaptable in any kitchen.
Prep:
12 min
Cook:
9 min
Total:
21 min
Servings:
4 servings
#lamb
#romesco
#smoked paprika
#Mediterranean
#roasted peppers
#almonds
#cast iron cooking
Lamb chops buzzing in hot cast iron, sizzle telling you when crust forms. That herb rub cracking under pan heat, and smell of rosemary turning woodsy with black pepper warmth. You want that rare pink blush inside that melts on bite, not gray and dry. Romesco sauce brings roasted red pepper fire with toasted almonds grounding it all. Tossed cayenne adds a cheeky kick—optional but recommended if you can handle heat. I swapped thyme for smoked paprika; thyme’s nice but paprika lifts the earthiness. This dish is about smell, feel, timing. Kitchen sounds are your timer. Overcrowding? No thanks. Patience—then you get crispy edges, tender center, warm flavors melding on plate. No rinsing, no shortcuts, just knowing the pan and the meat. Learned this the hard way burning or steaming, now a ritual. Let the lamb rest a bit before eating. Juices redistribute, bite gets juicy. Not complicated, but needs respect.
Ingredients
- 8 lamb lollipops, trimmed
- 1 tsp black pepper freshly cracked
- 1 tsp sea salt fine
- 1 ¼ tsp dried rosemary crushed
- 1 tsp smoked paprika
- 2 tbsp olive oil divided
- 1 cup roasted red peppers roughly chopped
- ½ cup toasted almonds skin removed
- 2 cloves garlic roasted
- 2 tbsp red wine vinegar
- 1 tsp cayenne pepper optional for heat
- ½ tsp smoked sweet paprika
- Salt to taste
About the ingredients
Dry your lamb chops well. Any leftover moisture steals the sear and leaves you steaming, no crust. I prefer freshly cracked pepper, whole rosemary dried crushed in mortar if you can, brings out oils better than powder. Swapping thyme for smoked paprika adds a subtle smoky edge you won’t miss the herbiness. Olive oil quality matters here—cheap oil splatters and burns easy, decent oil smooths pan heat. Roasted red peppers can come from a jar but drain them well to avoid watery Romesco. Toast almonds until golden and nutty, skins off for smoother texture. Garlic roasted tames sharpness, softens flavor. Red wine vinegar adds brightness; don’t substitute lemon juice, acidity and flavor profile differ too much. Spice optional but cayenne or a good hot smoked chili powder revs it up without stealing focus. Salt to taste, never guess. Always taste sauce before serving. Romesco is rustic, a bit chunky, not puree. Keep texture intentional.
Method
- Pat lamb chops completely dry with paper towels. Dry surface means better crust, watery meat steams instead.
- Mix pepper, salt, rosemary, smoked paprika in small bowl. Rub both sides evenly, press in.
- Heat cast-iron skillet over medium-high. If not cast iron, use stainless steel, add just enough oil to coat.
- When skillet just smoking and oil shimmering, place half of lamb chops leaving space. Listen for steady sizzle, no spit or pop.
- Cook 2-4 minutes per side depending on thickness. Look for browned crust edges, firm but yielding texture. Rub chops, slight resistance with bounce means medium rare.
- Transfer chops to rimmed pan, set in 180-200°F oven or warm drawer. Keeps heat without carryover cooking inside. Repeat with rest.
- Pulse red peppers, almonds, garlic, vinegar, cayenne, smoked paprika, salt in food processor until chunky but spreadable. No blender mush.
- Plate chops with generous spoon of romesco. Watch the contrast—deep crimson sauce on browned lamb with herb flecks.
- If no cast iron, carefully monitor sear, adjust oil so not too much grease pooling. Overcrowding stalls crust and juices release mucking sear.
- Too thick chops? Lower heat and extend by 1-2 minutes each side. Too thin, seconds quicker. Don’t rely on time only, poke test.
- Romesco can store refrigerated 2-3 days covered, great on grilled chicken or roasted veggies too.
- If lamb tough, could be old or chilled too cold. Let rest to room temp 20 minutes before cooking.
- Use rosemary leftover stems for infusing olive oil or roasting potatoes.
- If no roasted red peppers, substitute jarred pimientos drained well or roast fresh red bells under broiler until charred then peeled.
- Skip cayenne if sensitive, the smoked paprika already layers warmth without harsh heat.
- Sprinkle fresh lemon zest over plated lamb for surprising brightness that zings through earthy notes.
Cooking tips
Heat your pan until it just smokes and oil shimmers. Cast iron retains heat better but stainless steel will do if coated properly. Timing isn’t strict minutes—listen for even sizzle, edges crisp, meat firming slightly under touch. Avoid moving chops too soon; patience rewards with crust. Flip once, let crust set on other side. When done, transfer immediately to low oven or warming drawer to hold heat without overcooking. Keep moisture in the meat. Crowding the pan kills sear; do batches. Romesco pulsing stops before smooth keeps a rustic texture, good balance between chew and spread. If your lamb chops vary thick, adapt cook time; test doneness by gentle press. Thick chops can handle slightly longer; thin thin quick quick. Resting lamb is non-negotiable; muscles relax, juice returns to center. This elevates texture from dry to succulent. If garlic harsh, roast it longer or remove clove skins for sweetness. Sauce holds in fridge several days; ideal for make-ahead hustle. Practice makes intuitive timing.
Chef's notes
- 💡 Dry chops completely; no moisture or surface steams, crust won’t form. Use paper towels, press hard. Crust means edges browned for texture. Patience before flipping or crust fails.
- 💡 Skillet heat is key; wait for oil to shimmer, barely smoking. Cast iron holds heat better—stainless steel needs thin oil coating. Adjust if oil pools; too much dulls sear. Listen for steady sizzle no popping or spitting.
- 💡 Rub spice mix thick, press it in good. Smoked paprika swaps thyme, adds warmth deep under crust. Fresh cracked black pepper sharpens aroma. Don’t skimp salt—balances all, penetrates meat with heat.
- 💡 Romesco should be chunky, not puree; pulse pulse, stop. Skin almonds first to avoid gritty bits; toasted until golden nutty. Garlic roasted soft, cuts harsh raw bite. Vinegar sharpens, lemon juice different acidity profile—don’t substitute.
- 💡 Rest chops after cooking, at least 20 minutes room temp; juices redistribute, bites stay juicy. Oven low hold heat without overcook—180-200°F works. Overcrowd pan and juices run, crust stalls. Batch cook for crusty edges.
Common questions
How to know lamb doneness?
Press test works best. Firm but yielding, slight bounce means medium rare. Color edges browned. Timing varies with thickness, not strict clocks.
Can I substitute roasted red peppers?
Use jarred pimientos drained or roast fresh red bell peppers under broiler until charred then peeled. Avoid watery sauce; drain well always.
What if lamb is tough?
Often old or too cold from fridge; rest at room temp 20 minutes before cooking. Overcooking dries meat. Check thickness, adjust heat or cook time accordingly.
How keep Romesco fresh?
Refrigerate covered for 2-3 days. Thick sauce holds well. Use on veggies, grilled chicken. Can freeze but slightly changes texture; thaw gently.
