Entree: Spain – La Rioja – Chuletillas de Cordero (Small lamb cutlets grilled or pan-seared and simply seasoned with salt, garlic, and rosemary)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 6 min

Total 36 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 lamb cutlets, approx. 3 oz (85 g) each (such as lamb rib chops)
- 1 1/2 tsp (8 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 2 tbsp (30 ml) fresh rosemary, chopped
- 3 tbsp (45 ml) extra-virgin olive oil, plus extra for finishing
- 1 tbsp (14 g) unsalted butter
- 1 lemon, cut into wedges, for serving

Show original ingredient measurements

- 8 lamb cutlets, approx. 3 oz (85 g) each (such as lamb rib chops)
- 1 1/2 tsp (8 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 ml) fresh rosemary, chopped
- 3 tbsp (45 ml) extra-virgin olive oil, plus extra for finishing
- 1 tbsp (14 g) unsalted butter
- 1 lemon, cut into wedges, for serving

Instructions

1. Bring the lamb cutlets to room temperature for 20–30 minutes. Pat them dry with paper towel and season both sides with coarse sea salt and black pepper.
2. In a small bowl, mix the minced garlic and chopped rosemary with 1 tbsp (15 ml) of the olive oil to make a coarse paste.
3. Heat a heavy cast-iron skillet or grill pan over high heat until very hot. Add the remaining 2 tbsp (30 ml) olive oil and 1 tbsp (14 g) butter, swirling to coat.
4. Rub both sides of each cutlet lightly with the garlic-rosemary mixture, reserving any excess for basting.
5. Sear the cutlets in the hot pan (work in batches if needed) for about 2–3 minutes per side for medium-rare, or longer to desired doneness. Spoon any pan juices and remaining garlic-rosemary mixture over the cutlets as they cook.
6. Transfer the cutlets to a warm platter and let rest for 3–4 minutes. Finish with a light drizzle of olive oil and serve immediately with lemon wedges.