For Romesco sauce: Heat the water in a 1 quart saucepan, and add the dried ñora chiles and sun dried tomatoes. Bring to a boil, and simmer for 5 minutes. Remove from the heat and allow to cool.
Meanwhile, heat the olive oil in an 8” skillet. Add the slices of French bread, and sauté on both sides until they are golden brown, about 2 minutes on each side. Remove the bread from the skillet, and place in a large bowl. Add the garlic and almonds to the skillet, sauté for about 30 seconds, and then turn off the heat. The almonds and garlic will continue to gently brown as the olive oil cools. Pour the contents of the skillet into the large bowl with the bread, and allow to cool.
Once the contents of the bowl are cool, add them to the bowl of a food processor, along with the boiled chiles, sun dried tomatoes and the liquid from the saucepan. Add the vinegar, tomato and salt, and continue to process until smooth. When your romesco sauce is processed, set aside in a serving bowl.
To grill the lamb chops: heat the olive oil in a 10” skillet. Add the chops, and grill over medium heat for about 10 minutes on each side for medium well. Remove the chops to a serving plate, and quickly add the green onions. Grill the onions for 60 seconds, then remove from the pan and add to the serving tray along with the chops. Serve the romesco sauce on the side.