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.
More Lamb Recipes
Twelve 4-ounce baby lamb rib chops
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
2 teaspoons minced fresh rosemary
2 teaspoons chopped dried lavender buds
Coarse salt and freshly ground pepper
How to Make It
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.
These herby chops are exactly the kind of homey dish that might be served at a winemaker's home in Ribera del Duero or Rioja, the most famous wine-producing regions in Spain. The red Rioja's lightly gamey, cherry-rich flavors are a natural match for lamb.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.