Recipes Grilled Herbed Baby Lamb Chops 4.0 (1) Add your rating & review 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 By Food & Wine Editors Published on December 6, 2013 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 4 Ingredients 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 Directions 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. Suggested Pairing 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. Rate it Print