· 1 Rack Australian lamb chops(frenched)

· 4 cloves thinly sliced garlic.

· ¼ cup finely chopped parsley

· ¼ cup olive oil.

· 1 tsp salt

· ½ tsp black pepper

· 4-5 plum tomatoes

· 4 cloves garlic, peeled and smashed

· 1 15oz jar roasted peppers (drained)

· ¼ cup Marcona almonds

· 3 Tbs Sherry wine vinegar

· ¼ cup extra virgin olive oil

· ½ TBS paprika

· ½ TBS kosher salt

· ½ Tsp black pepper

· 1 bunch scallions

· 1 Tbs olive oil

· Salt and pepper to taste

1. Cut the rack of lamb into chops by cutting in between the bones.

2. In a small bowl mix the lamb chops, garlic and parsley.

3. Rub mixture all over the lamb until fully coated.

4. Place lamb on to a hot grill rotating and flipping to create hatch marks and cook until internal temp. It reaches 110 degrees.

5. Remove from grill and let rest.

6. Toss scallions with oil salt and pepper, grill until slightly charred.

1. Remove tops from plum tomatoes, cut in half and place on papered baking tray.

2. Add garlic to tray, drizzle with olive oil, season with salt and pepper. Place in preheated 475F degree oven for 10-15 minutes or until tomatoes are slightly charred.

3. Remove tomatoes and garlic from oven, place in a blender with the roasted peppers, olive oil, almonds, vinegar, salt and pepper and blend until completely smooth.

4. To plate: Spread Romesco sauce on bottom of the plate. Place a couple of grilled lamb over the sauce.

5. Add a dollop of sauce on top of each chop. Garnish with grilled scallions and chopped Marcona almonds.