Grilled Herbed Baby Lamb Chops

• Recipe by Mario Batali

In Spain, chuletillas de cordero (teeny lamb chops) are about the size of lollipops. Before grilling the succulent chops over a fire at Valdubón vineyard in the Ribera del Duero wine region, Mario Batali rubbed them with a mixture of rosemary, lavender, sugar and red wine vinegar, which gave them a wonderful herbal tang.

Ingredients

1. Twelve 4-ounce baby lamb rib chops
2. 2 tablespoons extra-virgin olive oil
3. 2 tablespoons red wine vinegar
4. 1 tablespoon sugar
5. 2 teaspoons minced fresh rosemary
6. 2 teaspoons chopped dried lavender buds
7. Coarse salt and freshly ground pepper

Directions

1. Light a grill. Rub the lamb all over with the olive oil and drizzle with the vinegar. In a small bowl, combine the sugar, rosemary and lavender and season with salt and pepper. Rub the herb mixture over the lamb and grill over high heat, turning occasionally, about 8 minutes for medium-rare meat. Transfer to a platter, season with salt and pepper and serve.