Lamb Cutlets with Romesco
Chef Way Jose Garces butchers the lamb rack, then pounds the steaks superthin. Next he rolls them around a filling made with whipped goat cheese, creme fraiche and herbs and serves the finished meat rolls with homemade romesco sauce (a classic Spanish blend of tomatoes, almonds and roasted red peppers).
Easy Way Pound the lamb steaks slightly, then bread and pan-fry them until crisp. Top the meat with a tangy romesco sauce and a sprinkling of goat cheese and fresh herbs.