2022 Vuelta - Stage 18: Trujillo to Alto de Piornal.
Yesterday was such a crazy busy day (this whole week has been nuts, really) that I didn’t get to post! I will try and make another post later today to catch-up with the action. My prior post was a very dark and rich lamb stew. This stage dish is also lamb, but a much lighter and seasonally appropriate meal. The little lamb chops didn’t stand a chance when they hit our plate and I’m sure they won’t last long at your house either. The best thing is the marinade is very quick, 20-30 minutes. The chickpea salad was just as good and it holds and even gets tastier for leftovers!
Spanish Lamb Chops with Chickpea Salad
Rack of lamb, cut into chops
Adobo seasoning
Marinade
2 tbsp spanish olive oil
1 tbsp smoked paprika
1.5 tsp sherry vinegar
Juice from a lime
Salad
2 cans chickpeas, drained
1 can of olives, drained
1 can of artichoke hearts, drained and halved
10-12 peppadew peppers, drained and halved
Ripe tomato, seeds removed, diced
Parsley
2 tbsp Spanish extra-virgin olive oil
1 tbsp white wine vinegar
2 cloves garlic, minced
1 tsp dried oregano
Season the chops with adobo seasoning. Then, in a small casserole dish, whisk together the marinade and thoroughly toss and coat the chops, leaving them in the dish. Place in the refrigerator for about 20 minutes, flipping halfway through.
Light a grill on high heat.
While the grill heats up, combine the chickpeas and vegetables in a bowl, season with salt and pepper and some minced fresh parsley. Combine the remaining ingredients in a jar and shake to emulsify. Pour the dressing over the salad and toss to combine. Let sit at room temperature.
After the chops have completed their marinade and the grill is hot, place the chops on the grill and cook for 2 minutes on each side. Remove from the grill and rest teh chops for a few minutes prior to serving.
To serve, spoon some salad onto a plate and top with 2 lamb chops. ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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