Chuletillas de Cordero a la Brasa (Spanish Grilled Lamb Cutlets)
Why this recipe works
- Fast cooking: Thin lamb rib cutlets cook quickly over high heat, making this a practical barbecue recipe for a weeknight or informal gathering.
- Simple, bold seasoning: Garlic, smoked paprika, lemon and olive oil add depth and brightness while keeping the flavour focused on the lamb.
- Built for the grill: Cooking over a very hot grill gives the cutlets the light char and savoury crust associated with brasa-style grilling.
Get the most out of this recipe
Timing notes
- Take off the chill: Leaving the seasoned cutlets at room temperature while the grill heats helps them cook more evenly.
- Rest before serving: A short rest after grilling lets the juices settle before the final lemon, salt and parsley are added.
- Serve straight away: These cutlets are best eaten soon after resting, while the exterior is still lightly charred and the meat remains juicy.
Ingredient notes
- Choose rib cutlets: Rib cutlets are ideal here because they are small, tender and suited to fast grilling.
- Smoked paprika matters: Smoked paprika gives the rub its Spanish-style smoky depth; sweet paprika makes the seasoning softer and less smoky.
- Use lemon to finish: Adding lemon at the end keeps the flavour fresh and cuts through the richness of the lamb.
Authenticity notes
- Brasa-style cooking: A la brasa refers to cooking over fire or embers, so the emphasis is on high heat, char and minimal seasoning.
- Simple Spanish approach: The recipe keeps the seasoning restrained, using garlic, paprika, olive oil and lemon rather than a heavy marinade.
Common mistakes
- Starting on a lukewarm grill: If the grill is not properly hot, the lamb can cook through before it develops a good char.
- Cooking too long: Lamb rib cutlets are small and can dry out quickly, so remove them as soon as they are charred outside and cooked to your preference.
- Skipping the rest: Cutting or serving immediately can make the juices run out on the plate rather than stay in the meat.
Equipment you'll need
Ingredients
Instructions
- Heat a barbecue grill to high and clean the grates. Finely grate the garlic into a mixing bowl, then stir in the smoked paprika, olive oil, a little lemon zest and half the lemon juice. Mix in half the sea salt flakes and the black pepper.
- Pat the lamb chops dry, then rub all over with the garlic and paprika oil. Leave at room temperature while the grill gets properly hot.
- Grill the lamb chops over high heat for 2 to 3 minutes per side, turning once, until lightly charred outside and still juicy. If your chops are thicker, give them an extra minute per side. Transfer to a plate as they finish.
- Rest the lamb for 5 minutes. Finely chop the fresh parsley and sprinkle over the chops, then finish with the remaining sea salt flakes and a squeeze of the remaining lemon juice. Serve straight away.
Recipe notes
Tips
- For the best char without overcooking, wait until the grill is very hot before the lamb goes on, and avoid moving the chops until they release easily.
- If cooking for anyone who is pregnant, elderly, or immunocompromised, cook the lamb until well done and piping hot throughout.
Substitutions
- Replace Smoked paprika with Sweet paprika for a milder, less smoky flavour.
- Replace Fresh parsley with Fresh coriander for a brighter, more citrusy finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat on a hot grill or in a frying pan over medium heat just until piping hot, or enjoy cold sliced over salad.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
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