Skip to main content

Barbecued lamb chops with romesco sauce

Skip to IngredientsSkip to Method

This easy barbecued lamb chops with romesco sauce recipe is perfect for entertaining. With its tasty sauce, it’s a flavour packed main that’s guaranteed to wow your guests.

  • Makes8
  • Cook time30 minutes
  • Prep time10 minutes, (+ cooling & 5 mins resting time)
barbecued lamb chops on a plate with a bowl of romesco sauce on the side


  • 2 red capsicums (400g total)
  • 1 red truss tomato (140g)
  • 5 x 2cm slices Coles Bakery French Stick* (60g total)
  • 5 tbs olive oil, divided
  • 30g toasted slivered almonds
  • 1 tbs red wine vinegar
  • 1 garlic clove
  • 8 lamb loin chops (about 120g each)
  • 2 tbs fresh oregano leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Prepare a barbecue for medium-high heat. In a large bowl, toss the capsicums, tomato and French stick with 1 tbs of the oil. Barbecue the vegetables and bread, turning as needed, for about 3 mins for the bread, or until it is toasted with char marks. Transfer the bread to a chopping board. Continue barbecuing the capsicums and tomato, turning as needed, until they are charred all over and soft, about 12 mins for the tomato and 20 mins for the capsicums. Transfer the vegetables to the chopping board to cool slightly.
  2. Step 2

    Remove the stem and seeds from the capsicums and transfer the capsicum flesh to a blender. Coarsely chop the tomato and bread and transfer to the blender. Add almonds, vinegar, garlic and 2 tbs of the oil. Season with sea salt flakes. Blend until pureed, but not completely smooth. Season to taste with more salt or vinegar, if necessary.
  3. Step 3

    Coat the lamb chops with 2 tsp of oil and season with salt and pepper. Barbecue, turning once, for about 3 mins each side, or until char marks form and an instant-read thermometer inserted into the centre of the chops registers 54°C. Transfer to a platter and spoon over the remaining 1½ tbs of oil. Set aside to rest for 5 mins.
  4. Step 4

    Sprinkle oregano over the lamb chops and serve with the romesco sauce.