Lamb chop with Hojiblanca romesco
• 2 lamb chops
• Garlic, rosemary, salt and pepper for marinade
For Hojiblanca romesco
• 3,50oz of Hojiblanca olives
• 1 dry pepper
• 4 ripe tomatoes
• A head of garlic
• A glass of olive oil
• 5.30oz of almonds
• A slice of stale bread (or fried bread)
Put all the ingredients (except oil, bread and olives) in the oven until they are cooked.
Put the rest of the ingredients and crush to make a paste
Marinate chops with garlic, ground rosemary, oil, salt and pepper, Cooking to taste
Present the dish and garnish with Hojiblanca olives cut into quarters.