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
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.
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