Spanish · Dinner
Grilled Baby Lamb Chops
Bone-in baby lamb chops grilled over high heat and seasoned with garlic, smoked paprika, and lemon juice, finished with a bright parsley and sherry vinegar drizzle. Served alongside grilled bell pepper and onion. A leaner Spanish tapas classic keeping the char and lamb flavour intact.
$8
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
347Calories
36.8gProtein
19.8gFat
6.2gCarbs
2.9gSugar
1.8gFiber
542mgSodium
250mgChol
8.8gSat Fat
548mgPotassium
43mgCalcium
3.1mgIron
2.2mcgVitamin B12
35mgVitamin C
Goes well with
Sparkling Lemon Water with Fresh Herbs
local
Spanish Vermouth (Vermouth Rojo)
international
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Mix minced garlic, smoked paprika, lemon juice, salt, and black pepper. Rub over lamb chops and rest 10 minutes.
2
Grill
Heat grill to high until smoking. Sear chops 3 minutes per side until charred outside and internal temperature reaches 57°C (135°F).
3
Grill
Cook bell pepper and onion slices in the same pan 4 minutes, turning once, until softened and lightly charred.
4
Rest
Move chops to a plate and rest 5 minutes to allow juices to redistribute.
5
Finish
Combine chopped parsley and sherry vinegar in a small bowl for dressing.
6
Plate
Arrange rested lamb chops with grilled peppers and onions on a plate, then spoon parsley-vinegar dressing over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz510g bone-in baby lamb chops
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp sherry vinegar
- 11 bell pepper
- 11 onion
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
