Chuletas de Cordero a la Parrilla

Grilled Lamb Cutlets

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Preparation info

  • Difficulty

    Easy

  • 12

    Tapas

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

IN THE FOLDS OF THE GREEN HILLS OF THE BASQUE COUNTRY THE STREAMS ARE LINED WITH OLD APPLE TREES, LICHEN WRAPPED AROUND THEIR GNARLED BRANCHES. THESE TREES WITNESSED SPAIN’S GOLDEN AGE OF CIDER IN THE EARLY 20TH CENTURY WHEN APPLE TREES COVERED THE COUNTRYSIDE AND THE SHARP, SLIGHTLY YEASTY AND OXIDISED CIDER FLOWED OUT FROM THE HILLTOP VILLAGES WHERE IT WAS MADE, ACROSS THE BASQUE COUNTRY, INTO THE SURROUNDING REGIONS AND ACROSS SPAIN. THE SPANISH CIVIL WAR AND THE HARD YEARS UNDER FRANCO SAW THE ORCHARDS RIPPED UP AND CIDER PRODUCTION PLUMMET. A MODERN RESURGENCE IN CIDER-MAKING NOW SEES SAGARDOTEGI (CIDER HOUSES) BECOMING POPULAR AGAIN ACROSS THE BASQUE COUNTRY. MANY OF THEM DOUBLE AS GRILLS. THESE LITTLE LAMB CUTLETS ARE A FAVOURITE DISH IN THE SAGARDOTEGI.

Ingredients

  • 12 lamb cutlets
  • sea salt flakes
  • olive oil, for greasing

Method

Season the cutlets on both sides with sea salt flakes, then place in a well-oiled grilling rack.

Heat your coals to a temperature where you can only hold your hand 15 cm (6 inches) above them for no more than 3 seconds. Alternatively, heat the flame grill on a barbecue to high.

Grill the cutlets on each side for 5-7 minutes, or until cooked to your liking. Season again and allow to rest for a few minutes before serving.