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Chuletas with rosemary, thyme and garlic
Chuletas are Spanish-style lamb chops! Chuletas make you think of a delicious, fresh tapa on the terrace in the first rays of sunshine.A tasty and accessible dish. Very nice to serve in Spanish paella pans and to garnish with a red and yellow edible flower, again a nod to Spain. The colors of Spain are prominently featured in this dish, which is all about spring.Ingredients
300g
20gRosemary
15gThyme
10gGarlic cloves
0.2mlOsborne sherry medium
20gSmoked almonds
2units.itemsEdible flowers
Lemon juice
Olive oil
Pepper
Salt
Preparation
- Clean the lamb and cut between the rack to portion the lamb.
- Pick the herbs and chop them together with the garlic cloves, not too finely.
- Season the meat with salt and pepper to taste.
- Finely chop the smoked almonds in a food processor until they have the texture of coarse sea salt.
- Heat a frying pan and add a splash of olive oil.
- Sear the lamb on both sides, about 3 minutes per side.
- Then sprinkle the chopped rosemary, thyme, and garlic over the meat.
- Keep spooning the olive oil-herb mixture over the meat on low heat until the desired doneness is reached. This takes about 4 minutes, then the lamb is at its best. So don't set the heat too high, as the longer the meat sits in the oil in the pan, the tastier it becomes.
- Deglaze the meat with the sherry and add lemon juice and some salt and pepper to taste.
- Plate the lamb and garnish with lemon, smoked almonds, sprigs of fresh herbs, and edible flowers. We chose a red and yellow flower, the Spanish colors.
