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FALL RECIPES
Soup: Sarah’s Favorite Recipe from The Whale Lamb Chops with Romesco
Ingredients
1 tablespoon olive oil Lamb chop , frenched, domestic, trimmed (3 chops, 10-11.5 oz wgt) Whale seasoning 1 teaspoon of combined kosher salt, black pepper, onion powder, granulated garlic, cayenne pepper Roasted tri-color fingerling potatoes 7 oz wgt per portion Prep - coat potatoes in olive oil and roast on a baking sheet for 30-35 minutes at 350 degrees F . Parmesan Reggiano , fresh grated 2 teaspoon Chives , Finely Chopped
Romesco Sauce Prep
1/2 teaspoon cayenne pepper 2 teaspoon kosher salt 1teaspoon black pepper 1/2 cup extra virgin olive oil
1/2 cup almonds , toasted & rough chopped 4.5 ounces roasted red pepper 2 tablespoons garlic , minced 1 cup tomato paste 2 tablespoons sherry vinegar 2 tablespoons green onions , thinly sliced 1 teaspoon smoked paprika
Combine all ingredients and thoroughly mix with a handheld mixer until a paste is formed
Recipe
A Note from Sarah
Add oil to hot cast iron skillet. Season chops well on all sides. Sear lamb chops in cast iron to desired doneness. Place potatoes in skillet with oil until crispy. Remove and drain excess oil. Toss with seasoning and 1 tablespoon Romesco Sauce. Place potatoes on back half of plate. Garnish potatoes with freshly grated cheese. Spread 2 fluid ounces of Romesco on the front half of the plate. Place chops in the sauce with the bones facing up and crossed. Garnish plate with chives.
“This is the perfect Autumn dish - hearty enough to warm the soul and the Romesco sauce is zesty and light enough that it is not too heavy. This is my favorite meal to order at The Whale in the cooler months, and bonus is that it is not ALWAYS on the menu all year long, so it feels like a treat every time it is - and now you can make it at home if the craving strikes!”
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