Grilled Lamb Chops for the Holidays? ¡Qué Va! (Chuletas de cordero a la brasa, o a la parrilla)

Whole roasted lamb (cordero asado) is a typical Christmas Eve dish in much of Spain.  If there aren't too many people eating,  half a lamb (split longways, nose to tail) may be roasted instead.  Unfortunately, I have not had a chance to cook a whole lamb, or even half of one, so I made lamb chops instead.

When Esperanza, my mother-in-law, sees this post,  she's going say, <<¡Qué va! ¡Eso es de cada dia!>> ("Get out of here! That's everyday food!")

True, lamb chops are ordinary fare in Spain, but I wanted to do a post on grilled lamb chops anyway. They're simple, easy, and very Spanish.  For a future holiday season I will roast the whole lamb. For now, it's lamb chops, chuletas de cordero.

You can cook these in a heavy skillet (I like cast iron), in which case your chops would be a la parrilla. Or you can grill them. Either way, they're great.

For this post I did them on a kamado (Big Green Egg).

 

When I grill or pan-fry chops, I turn them a total of 4 times.  In other words,  I quickly cook the chops twice  on each side. This ensures the chops are cooked evenly.

The chops are then allowed to rest for 8 to 10 minutes on a warmed plate.  During this time the chops are still cooking inside, so the rest is essential.

These cooking times are for chops about 1 inch thick.  

Here's how to do it:

Put however many lamb chops you want on a plate. Sprinkle them with coarse salt and freshly ground black pepper. If you're cooking them in a skillet, rub them down with a little olive oil.

Preheat your grill or your pan to medium-high, about 450 degrees.

 When the grill or pan is hot, put on the lamb chops.

Let them cook 2 minutes.

Turn the chops, and let them cook 2 minutes more.

Turn the chops again, and cook them--you guessed it--2 minutes.

Turn the chops one last time, and let them cook 2 minutes.

Got it? That's four turns, two minutes per turn, for a total of eight minutes cooking time.  This is for medium rare lamb chops.  If you like your chops well done, you might add 30 seconds extra per turn, for a total cooking time of 10 minutes.

Now remove the lamb chops from the grill or pan and place them in a warmed cazuela or plate. Cover them with foil and let them rest for 10 minutes.  

When the ten minutes are up, your lamb chops are ready to eat.

 

 

 

Comments

[jose L. Proenza]

Bill thanks a million, I like you provide me with the timing for the cooking of the lamb shop, i will try it in the grill at 450, I would like to know if you know a place in USA that can sale lamb called lechal? thanks for your dedication, hello to your wife too for providing the pictures

[Ana M.]

I was looking for quality anchovies in the US and wound up in your blog. Love it! Great job on the "Ten ways to enjoy the holidays", it's bringing me right back to my parents' home in Marbella. Keep up the great cooking and pictures - I'm SO making your churros for the holidays!

[Bill]

Hi, José! Thanks so much for reading. I've devoted today's post to your question about U.S. sources for cordero lechal. I haven't been able to find any but maybe some readers will be able to help.

Bill

[Bill]

Thanks, Ana! I'm glad you like it. I hope your churros come out well.

Do you have any recipes from Marbella you'd be willing to share? We're always looking for new things to try.

All the best.

Bill