RECIPE BELOW – From On the Menu with Callum and Themis
Ingredients: (Serves 4)
½ cup roasted capsicum pieces
¼ cup roasted almonds, roughly chopped
1 garlic clove
1 teaspoon smoked paprika, plus 1 tablespoon extra
1 teaspoon ground cumin
⅓ cup tomato passata (pureed tomatoes)
zest and juice of a lemon
2 tablespoons olive oil, plus 1 tablespoon extra
400g lamb backstrap, loin chops or cutlets
4 large handfuls green beans, topped and tailed
½ teaspoon chilli flakes
8 anchovy fillets, finely chopped (optional)
Method:
1. To make the romesco sauce, combine the capsicum, half the almonds, garlic, one teaspoon paprika, cumin, tomato passata and half the lemon juice in a food processor. Blend until smooth, add the two tablespoons of 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 the pan. Cook for 2-3 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.
3. Add the beans, chilli flakes and anchovies, if using, to the pan and cook for about two 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.
