Southern American meets Italian in this dish of crispy Parmesan- and herb-crusted lamb rib chops paired with a creamy lima bean purée that is perfect for a spring special occasion. Spring lamb is generally associated with Easter and Passover celebrations, but why stop enjoying it just because those holidays have passed? Spring has only just begun, and there’s plenty of American-produced lamb year-round.
If you’ve not discovered Romesco sauce — the star of this dish — it’s definitely a sauce you’ll want to become familiar with.
This versatile sauce originated in Tarragona, Catalonia, on the Mediterranean coast of Spain and was first paired with fish. However it works with practically anything including poultry, grilled meats, pasta, vegetables, potatoes, and even on sandwiches and as a dip.