Lamb Chops with Piquillo Pepper Marmalade

Ican smack my lips forever thinking about the incredible baby lamb chops of La Rioja. Almost as tiny as lollipops, with sweet white meat, they are either fried until crisp or grilled al sarmiento—over aromatic vine cuttings. Usually you get an order of slowly sautéed piquillo peppers to start or as a side dish. But here, cooked down to a marmalade with garlic, rosemary, and a touch of orange, the peppers make a delicious relish for the meat. If you can’t find piquillos, use four larg