Entree: Spain – La Rioja – Chuletas al Sarmiento (Lamb chops grilled over burning vine shoots to impart a smoky, fruity aroma)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 8 lamb chops, bone-in, approx. 5 oz (140 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 garlic cloves, minced
- 2 tsp (10 g) coarse sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 lb (900 g) dry vine shoots (sarmiento) or grapevine wood chips, enough to make hot embers
- 1 lemon, cut into wedges
- Optional: 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Prepare the sarmiento embers: break the dry vine shoots into small pieces, place in a shallow metal brazier or charcoal grill, and light. Let burn until they are reduced to hot embers and glowing coals (about 20–30 minutes), replenishing small amounts as needed to maintain embers.
2. While embers form, pat the lamb chops dry. Rub both sides lightly with olive oil, then rub minced garlic over the chops. Season both sides with coarse sea salt and black pepper; allow to rest at room temperature for 15 minutes.
3. When a steady bed of hot embers is ready (not open flame), position a grill grate about 3–4 in (7–10 cm) above the embers. Preheat the grate until hot.
4. Grill the lamb chops over the vine embers: place chops on the grate and cook 3–4 minutes per side for medium-rare (adjust 1–2 minutes depending on thickness and desired doneness). Move chops briefly to the hottest spot near embers to pick up vine-smoke char.
5. Remove chops and let rest 3–5 minutes on a warm plate. Taste and add a pinch more coarse salt if desired.
6. Serve immediately with lemon wedges and a sprinkle of chopped parsley if using. Traditionally accompany with roasted potatoes or crusty bread.