Chuletas de Cordero (Grilled Spanish Lamb Chops)

Grilled lamb chops, commonly served for lunch.

Ingredients (Serves 2–4)

• 8 lamb chops (chuletas de cordero), about 150–200 g each

• 3 tbsp extra virgin olive oil

• 2–3 garlic cloves, crushed

• 1–2 sprigs fresh rosemary or thyme

• Salt and freshly ground black pepper

• Lemon wedges, for serving (optional)

Preparation

1. Prepare the lamb chops:

   • Pat lamb chops dry and season generously with salt and pepper.

   • Drizzle with olive oil and rub with crushed garlic and herbs.

   • Let rest at room temperature for 15–20 minutes.

2. Grill or pan-sear:

   • Preheat a grill or heavy skillet over medium-high heat.

   • Cook lamb chops 3–5 minutes per side for medium-rare, adjusting time for desired doneness.

3. Rest the meat:

   • Remove from heat and let rest 5 minutes to retain juices.

4. Serve:

   • Serve hot with optional lemon wedges for added brightness.

Serving Suggestions

• Serve with roasted potatoes, grilled vegetables, or a fresh salad.

• Pair with robust red wine like Rioja or Ribera del Duero.

• Ideal as a main course for lunch or dinner.

Cooking Tips

• Use high-quality lamb for tender, flavorful chops.

• Avoid overcooking to maintain juiciness.

• Resting the meat before serving ensures maximum flavor and tenderness.