{"id":122164,"date":"2025-01-31T13:06:01","date_gmt":"2025-01-31T02:36:01","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=122164"},"modified":"2025-01-31T13:06:01","modified_gmt":"2025-01-31T02:36:01","slug":"paprika-lamb-with-romesco-sauce-and-chilli-beans","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/paprika-lamb-with-romesco-sauce-and-chilli-beans\/","title":{"rendered":"Paprika lamb with romesco sauce and chilli beans"},"content":{"rendered":"\n

RECIPE BELOW \u2013 From On the Menu with Callum and Themis<\/strong><\/p>\n\n\n\n

Ingredients:  <\/strong>(Serves 4)<\/p>\n\n\n\n

\u00bd cup roasted capsicum pieces<\/p>\n\n\n\n

\u00bc cup roasted almonds, roughly chopped<\/p>\n\n\n\n

1 garlic clove<\/p>\n\n\n\n

1 teaspoon smoked paprika, plus 1 tablespoon extra<\/p>\n\n\n\n

1 teaspoon ground cumin<\/p>\n\n\n\n

\u2153 cup tomato passata (pureed tomatoes)<\/p>\n\n\n\n

zest and juice of a lemon<\/p>\n\n\n\n

2 tablespoons olive oil, plus 1 tablespoon extra<\/p>\n\n\n\n

400g lamb backstrap, loin chops or cutlets<\/p>\n\n\n\n

4 large handfuls green beans, topped and tailed<\/p>\n\n\n\n

\u00bd teaspoon chilli flakes<\/p>\n\n\n\n

8 anchovy fillets, finely chopped (optional)<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

    <\/ol>\n\n\n\n

    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.<\/p>\n\n\n\n

    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.<\/p>\n\n\n\n

    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    RECIPE BELOW \u2013 From On the Menu with Callum and Themis Ingredients:  (Serves 4) \u00bd cup roasted capsicum pieces \u00bc cup roasted almonds, roughly chopped 1 garlic clove 1 teaspoon smoked paprika, plus 1 tablespoon extra 1 teaspoon ground cumin \u2153 cup tomato passata (pureed tomatoes) zest and juice of a lemon 2 tablespoons olive […]<\/p>\n","protected":false},"author":19,"featured_media":106689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[166,5682],"tags":[],"geo_market":[],"class_list":["post-122164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-on-the-menu"],"acf":[],"yoast_head":"\nPaprika lamb with romesco sauce and chilli beans - 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