Chuletillas de Cordero al Sarmiento (Lamb Cutlets Grilled Over Vine Shoots)
Why this recipe works
- Aromatic grilling: Vine shoots burn quickly and fragrantly, adding a distinctive smoky note to the lamb without needing a long cook.
- Fast cooking: Rib cutlets are thin and tender, so they take on char in minutes while staying juicy inside.
- Clean finish: Lemon cuts through the richness of the lamb and keeps the final dish bright rather than heavy.
Get the most out of this recipe
Authenticity notes
- What “al sarmiento” means: The phrase refers to grilling over vine prunings, a traditional fuel in Spanish wine-growing areas. They give a short, intense heat and a fragrant smoke.
- Best cut for the style: Small lamb rib cutlets suit this method because they cook before the exterior overchars, giving crisp edges and tender meat.
Timing notes
- Most of the time is setup: Once the barbecue is hot, the lamb cooks very quickly, so have the lemon, salt and serving board ready before the chops go on.
- Rest briefly: A short rest helps the juices settle without losing the fresh-off-the-grill heat.
- Serve immediately: These cutlets are at their best straight after resting, while the edges are still charred and the smoke is most noticeable.
Common mistakes
- Starting on a lukewarm grill: The grill bars need to be very hot so the lamb sears quickly instead of slowly steaming or sticking.
- Leaving thin chops too long: Rib cutlets overcook fast, so turn them once and check early if you prefer them pink.
- Letting flare-ups take over: A little charring is desirable, but move the chops briefly to a cooler patch if dripping fat causes strong flames.
Equipment you'll need
Ingredients
Instructions
- Light a barbecue and set it up for high heat. If you have vine shoots, add a small handful to the coals once they are glowing to create fragrant smoke. Let the grill bars get very hot.
- Peel and finely grate the garlic into a bowl. Strip the rosemary leaves and finely chop them, then stir in the olive oil and black pepper. Rub the mixture all over the lamb chops.
- Grill the lamb chops over the smoky heat for 2 to 3 minutes per side for medium-rare, or a little longer to your liking, turning once. Keep the lid down between turns if your barbecue has one to trap the smoke. The chops should be nicely charred at the edges and still juicy.
- Transfer the chops to a board and rest for 2 minutes. Cut the lemon into wedges. Serve the lamb with lemon wedges and finish with sea salt flakes.
Recipe notes
Tips
- For the best char without overcooking, make sure the grill is properly hot before the lamb goes on.
- If cooking for anyone who is pregnant, elderly, or immunocompromised, cook the lamb until well done and piping hot throughout.
Substitutions
- Replace fresh rosemary with dried rosemary, using a smaller amount and crushing it between your fingers before mixing.
- Replace sea salt flakes with fine sea salt, using a little less and seasoning to taste.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat in a hot frying pan with a small splash of extra virgin olive oil 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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