Lamb chops - Chuletas the cordero

It is eaten a lot of lamb in Spain, the annual lamb production is around 119 million kg, equivalent to 2.69 kg per person. In Sweden, consumption was 1 kg mutton and lamb per person per year.

I personally am very fond of roasted lamb cooked in a wood-burning ovens at traditional restaurants, see bottom photo, but it's not so easy to get to home. Then the lamb chops is a good option. Excellent as a main course and if you select "chuletas the lechal", ie less from sucking lamb chops, even on the tapas table.

Lamb chops - chuletas de cordero is a delicacy that does not taste cardigan.

Ingredients for two persons, main course:

• 1/2 kg lamb chops, preferably from a sucking lamb (chuletas lechal)
• olive oil
• 1-2 cloves of garlic
• 1 bunch parsley
• coarse salt
• 1 bay leaf
• a dash of red wine vinegar

Here's how:

1. Heat olive oil in a skillet and add the chops.
2. Fry until they are browned on both sides and then lower the heat.
3. Sprinkle with coarse salt in the desired amount.
4. Chop the garlic, parsley and stock sheet, place in a bowl and pour in a splash of red wine vinegar, stir.
5. Pour the notch over the chops and simmer over low heat for about 10 minutes. If it is dry in the pan, add a little water.
6. Fried green peppers - Pimientos fritos and fried potatoes fits utärkt to lamb chops if you serve them as a main course.

Roast lamb and suckling pig cooked in a wood-fired oven, here at the restaurant El Molino in Algete, north of Madrid.

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