Spanish · Dinner
Grilled Baby Lamb Chops (Gluten-Free)
Bone-in baby lamb rib chops rubbed with garlic, rosemary and smoked paprika, then grilled hard until charred outside and pink within. Finished with lemon and served alongside roasted potatoes with a parsley-caper sauce, a Spanish grill-house plate entirely gluten-free.
$10
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
619Calories
42.2gProtein
41.6gFat
21.2gCarbs
2.6gSugar
3.9gFiber
1078mgSodium
189mgChol
13.1gSat Fat
1022mgPotassium
68mgCalcium
4.2mgIron
2mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the lamb chops dry, then rub with garlic, rosemary, smoked paprika, salt and pepper mixed with 1 tbsp olive oil.
2
Roast
Toss potato chunks with 1 tbsp olive oil and salt on a tray and roast at 425F (220C) for 20 minutes until golden.
3
Grill
Heat grill to high. Cook chops 3 minutes per side until charred and internal temperature reaches 130F (54C) for medium-rare.
4
Plate
Rest chops 5 minutes, then arrange with potatoes. Mix parsley, capers, vinegar and 1 tbsp olive oil; spoon sauce over meat and serve with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz240g, about 3-4 bone-in baby lamb rib chops
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 lemon, cut into wedges
- 11 oz311g potato
- 2 tbsp2 tbsp olive oil (for potatoes)
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp capers
- 2 tsp2 tsp red wine vinegar
- 2 tbsp2 tbsp olive oil (for caper sauce)
