Grilling Lamb Chops with Spanish Rub and Sherry Vinegar Reduction

We love grilling lamb chops using Spanish flavors, though really is not a classic Spanish dish. A few tapas to start, a little Spanish Grenache or Tempranillo wine and you have yourself a excellent dinner.

12 Lamb loin chops usually around 3/4 of an inch thick

2 tablespoons finely chopped garlic

4 tablespoons Spanish Rub

salt and pepper to taste

2 tablespoons lemon or orange juice

3 tablespoons olive oil

Rub the chops with the garlic and sprinkle with the Spanish rub, lemon or orange juice and oil. Allow to marinate for an hour or so. Build a nice hot two zone fire, since we don’t want to incinerate the little lamb chops!

I like to mark the chops with nice grill marks first then move them over to the indirect side or zone to finish. I recommend cooking your chops no more than medium well, otherwise they get a bit on the tough side. I like mine medium rare.
Grill the chops and then top with a drizzle of the reduced sherry vinegar or basalmic vinegar and sprinkle with the gremolata garnish.

1/2 cup of Sherry Vinegar or Basalmic Vinegar simmered until reduced by 50%

Gremolata Garnish

1 lemon zested yellow part only

2 tablespoons finely chopped italian parsley

2 teaspoons finely chopped garlic

Prepare all and mix together as garnish for the plate and on the chops.

I served this with grilled new potatoes with Spanish Chorizo and seasoned with the Spanish rub. Do not use Mexican chorizo on this, the flavors are totally different. Better to just grill the potatoes with Spanish rub and some red peppers.

Now Don't these photo's say it all? They are just as delicious as they look!