Spanish · Dinner
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.
$$$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
680Calories
62gProtein
38gFat
22gCarbs
1gSugar
1gFiber
680mgSodium
185mgChol
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Instructions
1
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 total, toast 2 thick slices country bread.
2
Sear
Heat a 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. Work in batches if needed to avoid crowding the pan.
3
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.
4
Plate
Divide chops between two warm plates, scatter 0.5 tsp flaky salt across each portion, rub cut garlic across toasted bread, set 1 slice of bread and 2 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) baby lamb chops
- 20ml (1.3 tbsp) extra-virgin olive oil
- 4 garlic cloves
- 2 lemons
- 1 tsp flaky sea salt
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 2 thick slices country bread