Romesco lamb racks with grilled asparagus

Serves: 4 Prepare & Cook:


  • 8 garlic cloves
  • 2 large tomatoes, quartered
  • 60ml olive oil, plus 1 tbsp
  • 35g blanched almonds
  • 35g blanched hazelnuts
  • 1 roasted red pepper in oil, drained
  • 2 tbsp Tomato Paste
  • ½ tsp SpinneysFood Fine Cayenne Pepper
  • ½ tsp SpinneysFood Fine Paprika
  • 2 racks of lamb (approx 400g each)
  • 1 bunch asparagus, ends trimmed
  • 1 shallot, thinly sliced
  • ½ tsp dried chilli flakes
  • 2 tbsp chopped parsley
  • juice of 1 lime


  1. Preheat the oven to 180°C, gas mark 4. Toss the garlic and tomatoes in 1 tbsp olive oil and arrange on a baking tray. Cook for 10 minutes until the garlic starts to soften and brown.
  2. Tip the nuts onto another baking tray and roast in the oven until golden.
  3. Put the roasted garlic and tomatoes, nuts, 60ml olive oil, red pepper, tomato paste and spices in a blender. Season, then blend until well combined, loosening the mix with a little water if needed.
  4. In a bowl, coat the lamb with three-quarters of the sauce and leave to marinate for 30 minutes.
  5. Shake off any excess marinade from the lamb racks and cook on the barbecue for 30 minutes, or until done to your liking.
  6. Grill the asparagus for 3-4 minutes, turning halfway, until charred and just tender. Top with the shallot, chilli flakes, parsley and lime juice.
  7. Serve the barbecued lamb with the asparagus and reserved romesco sauce on the side.

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