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. Marinate the chops with oil, crushed garlic and rosemary for 15 minutes.
2. Heat a griddle pan until very hot.
3. Grill the chops for 2–3 minutes per side over high heat.
4. Sprinkle with coarse sea salt and serve immediately.