These succulent Spanish-inspired lamb chops are exceptional! If you don’t want to bother with the sauce, you can simply grill them for a treat but, the savory-tangy Sherry vinegar sauce flavored with shallots, sweet-smokey pimentos, and briny capers takes the dish to a whole new level you don’t want to miss! If you’re looking for a new lamb dish that is extraordinary, you must taste this recipe. Try this dish accompanied with Iberian Roasted Potatoes and Marinated Tomatoes, Cucumber, and Green Beans to be instantly transported to the Iberian Peninsula! Buen provecho! Bom proveito!

Lamb Chops with Jeréz Sherry Vinegar Sauce

Serves 2

Ingredients:

4 loin lamb chops 1 ½ – 2 inches thick
2 teaspoons whole fresh rosemary leaves (½- ¾ teaspoon dried cracked)
1/3 cup + a tablespoon of Jeréz sherry wine vinegar
1 medium shallot, minced
1 Bay leaf
1 cup low-sodium chicken broth
1 - 1 ½ tablespoons drained capers (to taste)
2 tablespoons olive oil
4 roasted pimentos or roasted Piquillo peppers from a jar, seeded and sliced into ¼ inch strips.
1 tablespoon butter

Optional: marinate the chops for 3-4 hours up to overnight.

Marinade:

1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon each of dried Rosemary, Thyme, and Fennel ground in a mortar and pestle or spice grinder. (Or, substitute Montreal Dry Rub mix and omit the red pepper flakes, salt, and pepper in the marinade.)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation:

Preheat a cast-iron skillet or other heavy bottom skillet.

Remove the chops from the marinade; wipe off any excess marinade and pat dry.
Season the lamb chops with salt and pepper.
Add 2 tablespoons of olive oil to the skillet until shimmering. Add the lamb chops and cook over moderately high heat, turning once, until browned on the outside and medium-rare within, about 4-5 minutes per side depending on thickness (120 F for rare; 125 F for medium-rare; an insta-read thermometer is helpful). Transfer the lamb chops to a platter, tent to keep warm.
Reduce the heat to moderate. Add the shallot to the skillet and cook until fragrant, about 30 seconds.
Add the sherry vinegar and Bay leaf and simmer for 1 minute, scraping any browned bits from the bottom of the pan. Add the chicken broth and rosemary and simmer until the sauce coats the back of a spoon, about 2 minutes.
Remove the skillet from the heat and strain the sauce (optional). Return the sauce to the skillet over medium heat and add the pimentos and capers stirring until heated through (2 minutes). Shut off the burner and swirl in a tablespoon of butter and pour over the lamb chops before serving.

Wine pairing: Aljibes Petit Verdot, a non-leathery Rioja, Red Rhones are some of the red wines that would go well with this dish.

Adapted from: https://www.foodandwine.com/recipes/december-2007-lamb-chops-with-piquillo-peppers-and-sherry-vinegar-sauce

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Lamb Recipes