Lamb chop w/ Romano pepper sauce

1. Remove lamb chops from the fridge 30 minutes before cooking, pat dry, then season generously on both sides with salt, black pepper, and a drizzle of olive oil.
2. Char the Romano peppers directly over a gas flame or under a hot broiler, turning until fully blackened on all sides, then seal in a bowl covered with cling film for 10 minutes before peeling, deseeding, and roughly chopping.
3. Sweat the shallot and garlic in 1 tbsp olive oil over medium heat until soft and translucent, about 4 minutes, then add the peeled peppers, smoked paprika, and cayenne and cook for a further 2 minutes.
4. Add the stock and lemon juice to the pepper mixture, simmer for 5 minutes, then blend until completely smooth, pass through a fine sieve for a silky finish, and season to taste.
5. Heat a grill pan or outdoor grill to high, brush with oil, then grill the lamb chops for 3–4 minutes per side for medium-rare, pressing the fat cap down onto the grill for the last minute to render and char.
6. Rest the chops on a warm plate loosely covered with foil for 5 minutes to allow the juices to redistribute.
7. Reheat the Romano pepper sauce gently in a small saucepan, finish with the butter, whisking until glossy and emulsified, then spoon a generous pool onto each warmed bowl.
8. Place a rested lamb chop on top of the sauce, bone angled upward, and serve immediately.

Tip: For the best presentation and even temperatures, warm your serving bowls before plating — this keeps the sauce hot longer and prevents the chop from cooling too quickly on contact with a cold dish.