This paprika lamb with romesco sauce and chilli sauce is a vibrant, flavour-packed dish inspired by Spanish cooking. Romesco sauce, traditionally made with roasted capsicum, chilli, nuts and olive oil, is most often paired with seafood, but its smoky, slightly sweet flavour works beautifully with lamb. In this recipe, it adds richness and colour while balancing the natural depth of the meat.
Paprika-crusted lamb cutlets are cooked until golden and tender, then served with crisp green beans, a hint of chilli heat and a generous spoonful of romesco sauce. The result is a well-balanced dish that feels both robust and fresh, making it suitable for an easy weeknight meal or a more relaxed dinner with guests. If you are looking for a lamb recipe that delivers bold flavour without complexity, this is one to return to.
Thanks to Callum Hann and Themis Chryssidis for sharing this recipe from their cookbook, Quick. Easy. Healthy, published by Murdoch Books.
Paprika Lamb with Romesco and Chilli Sauce
Ingredients
- 100 g roasted capsicum pieces
- ยผ cup roasted almonds roughly chopped
- 1 garlic clove
- 1 teaspoon smoked paprika plus 1 tablespoon extra
- 1 teaspoon ground cumin
- 90 ml tomato passata purรฉed tomatoes
- Zest and juice of 1 lemon
- 2 tablespoons olive oil plus 1 tablespoon extra
- 400 g lamb cutlets or lamb backstrap or loin chops
- 4 large handfuls green beans topped and tailed
- ยฝ teaspoon chilli flakes
- 8 anchovy fillets finely chopped (optional)
Instructions
- To make the romesco sauce, combine the capsicum, half the almonds, garlic, 1 teaspoon of the paprika, cumin, tomato passata and half the lemon juice in a food processor. Blend until smooth, add the 2 tablespoons of olive oil and blend briefly to combine.
- 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 the pan. Cook for 2โ3 minutes on each side until a deep golden brown and cooked to your liking. Remove the lamb from the pan and leave to rest, lightly covered.
- Add the beans, chilli flakes and anchovies, if using, to the pan and cook for about 2 minutes until bright green and slightly tender. Transfer into a bowl and toss with the lemon zest and remaining juice. Divide the beans among four serving plates. Top with the lamb, romesco sauce and the remaining almonds and serve.
