Spanish cuisine · Meat & Kebab

Chuletillas de Cordero

Quickly seared lamb chops Rioja style – crisp outside, pink inside.

Ingredients · for 4 servings

• 12 small lamb chops
• 4 garlic cloves
• 3 tbsp olive oil
• 1 sprig rosemary
• Coarse sea salt
• Pepper

Instructions

1. Pat the chops dry and marinate with olive oil, crushed garlic and rosemary for 15 min.
2. Get the grill pan VERY hot – it should really sizzle.
3. Grill the chops hard for 2–3 min per side so they have grill marks outside and stay pink inside.
4. Rest for 2 min.
5. Sprinkle with coarse sea salt and pepper and serve right away.