Spanish · Dinner
Grilled Baby Lamb Chops
Baby lamb chops from the rack, trimmed and marinated in garlic, smoked paprika, sherry vinegar and olive oil, then grilled hot and fast over open flame to a charred crust and rosy centre. Served simply with lemon and parsley, in the style of Spanish parrillada cooking.
$10
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
410Calories
35.1gProtein
28.6gFat
1.6gCarbs
0.3gSugar
0.4gFiber
851mgSodium
183mgChol
11.9gSat Fat
460mgPotassium
27mgCalcium
2.4mgIron
1.9mcgVitamin B12
6mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the lamb chops dry with paper towel. Trim any excess fat, leaving a thin layer for flavour. Mince the garlic and chop the parsley.
2
Marinate
Whisk together olive oil, garlic, smoked paprika, sherry vinegar, salt and pepper. Turn the chops to coat and marinate 30 minutes at room temperature.
3
Char
Heat a griddle pan or outdoor grill to high heat until lightly smoking. Lay the chops down and grill 2–3 minutes per side until deep grill marks form and the centre reads warm pink.
4
Rest
Transfer the chops to a plate and rest, loosely tented with foil, 3 minutes so the juices settle back into the meat.
5
Plate
Arrange the chops on a warm plate, scatter over the parsley and serve with the lemon wedge alongside for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 3-4 small chops baby lamb rack chops, bone-in
- 2 tbsp30ml olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 tbsp30ml sherry vinegar
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
- 11 lemon, cut into a wedge
