Recipes Lamb Cutlets with Romesco 4.0 (596) Add your rating & review 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, crème fraîche 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. More Lamb Recipes By Jose Garces Jose Garces Instagram Chef Jose Garces is regarded as a culinary expert in Spanish and Latin American cuisine, known for his expertise as an Iron Chef, a father, a husband, a James Beard Award winner, an entrepreneur, and a food innovator.He was born in Chicago, Illinois to Ecuadorian parents. In 1996, Garces graduated from Kendall College in Chicago with a degree in Culinary Arts. Chef Garces has been able to successfully conceptualize and execute dozens of restaurant properties, ranging from Spanish tapas and vibrant Mexican street food to classic New American, creating intimate and exciting experiences for guests that have immersed them in the time and culture that the restaurant represent. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 40 mins Yield: 4 Ingredients 1 1/2 pounds boneless lamb leg steaks, cut 1/2 inch thick and lightly pounded Salt and freshly ground pepper 1/2 cup all-purpose flour 2 large eggs, beaten 1 1/2 cups panko (Japanese bread crumbs) 1 medium tomato, seeded and chopped 1 roasted red pepper from a jar 1 garlic clove 1/4 cup salted roasted almonds 2 tablespoons red wine vinegar Pinch of sugar 1/4 cup extra-virgin olive oil, plus more for frying 2 ounces fresh goat cheese, crumbled (1/4 cup) 2 tablespoons snipped chives 2 tablespoons coarsely chopped flat-leaf parsley Directions Season the lamb with salt and pepper. Put the flour, eggs and panko in 3 shallow bowls; season each with salt and pepper. Dredge the lamb in the flour, then dip in the eggs and coat with panko. Transfer the lamb to a plate. In a blender, combine the tomato, roasted pepper, garlic, almonds, vinegar and sugar and process until smooth. With the machine on, add the 1/4 cup of olive oil in a thin stream and blend until creamy. Season the sauce with salt and pepper. In a large skillet, heat 1/4 inch of olive oil until shimmering. Add the breaded lamb cutlets and cook over moderately high heat, turning once, until golden and crisp, about 7 minutes. Drain on paper towels and transfer to plates. Spoon some of the romesco sauce over the lamb and garnish with the goat cheese, chives and parsley. Serve the remaining sauce on the side. Suggested Pairing Ripe, blackberry-rich Garnacha. Rate it Print