Lamb Chops over Vine Embers
La Rioja and Aragon style baby lamb chops grilled hot and fast over fragrant vine embers or a smoking grill pan, finished only with flaky salt and lemon for the iconic regional plate.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bring 560g baby lamb chops to room temperature 20 minutes ahead. Pat dry, rub with 20ml olive oil and fine salt and pepper. Halve 4 garlic cloves, cut 2 lemons into 4 wedges, toast 2 thick slices country bread.
Sear
Heat a large heavy cast-iron grill pan over high heat 4 minutes until smoking. Lay chops down with space between, sear 90 seconds undisturbed for crisp grill marks and golden char.
Char
Flip chops and sear second side 90 seconds for rare-rosy centre, or 2 minutes for medium-rare. Stand chops bone-down 30 seconds to colour the fat rim.
Plate
Divide chops between two warm plates, scatter 0.5 tsp flaky salt across each portion, rub cut garlic across toasted bread, set bread and lemon wedges alongside each plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.