RECIPE

Grilled Herbed Baby Lamb Chops

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 4

In Spain, chuletillas de cordero (teeny lamb chops) are about the size of lollipops. Before grilling the succulent chops over a fire at Valdubón vineyard in the Ribera del Duero wine region, Mario Batali rubbed them with a mixture of rosemary, lavender, sugar and red wine vinegar, which gave them a wonderful herbal tang.

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST

Ingredients

  • Ingredients
    1. Twelve 4-ounce baby lamb rib chops
    2. 2 tablespoons extra-virgin olive oil
    3. 2 tablespoons red wine vinegar
    4. 1 tablespoon sugar
    5. 2 teaspoons minced fresh rosemary
    6. 2 teaspoons chopped dried lavender buds
    7. Coarse salt and freshly ground pepper

Directions

  1. Light a grill. Rub the lamb all over with the olive oil and drizzle with the vinegar. In a small bowl, combine the sugar, rosemary and lavender and season with salt and pepper. Rub the herb mixture over the lamb and grill over high heat, turning occasionally, about 8 minutes for medium-rare meat. Transfer to a platter, season with salt and pepper and serve.