Costillas de Cordero

Ingredients

• 1 rack (8 chops)rack of lamb
• 2–3 clovesgarlic, finely chopped or crushed
• 1 tspkosher salt
• A pinchsugar
• 1 tbspfresh or dried herbs, such as thyme, oregano or rosemary
• 1lemon, zest (optional)
• 1 tbspolive oil

Instructions

1. 1

   Trim the rack

   Clean the rack of lamb thoroughly and remove any excess fat.

2. 2

   Separate the chops

   Carefully cut the rack into individual chops.

3. 3

   Flatten the chops

   Press each chop to make it thinner, helping the marinade flavour the meat.

4. 4

   Make the paste

   Finely chop or crush the garlic and finely chop the herbs. Add 1 teaspoon of salt and a pinch of sugar. If working on a flat surface, press the mixture with the side of a knife until it forms a paste. Transfer it to a bowl, add 1 tablespoon of olive oil and mix.

5. 5

   Coat the meat

   Massage a little of the mixture over both sides of each chop, using just enough to give the meat some aroma and flavour.

6. 6

   Chill the chops

   Place the chops in a bag or on a plate covered with cling film. Refrigerate for at least 30 minutes and no more than 1 hour.

7. 7

   Add the zest

   Transfer the chops to a plate, add the lemon zest and leave them until they reach room temperature. Add more salt if needed.

8. 8

   Heat the grill

   Make sure the grill is very hot. Grease it if needed to prevent sticking, although the lamb has some fat of its own.

9. 9

   Grill the chops

   Cook the chops for 3–4 minutes on each side, adjusting the time for their thickness and your preferred degree of doneness.

10. 10

    Garnish and serve

    Garnish with a sprig of fresh herbs and lemon slices or wedges.

What are lamb chops?

Lamb chops are individual portions cut from a rack of lamb, here separated before grilling. The recipe does not point to one particular regional tradition; its garlic, herbs, olive oil and lemon make a straightforward combination that works across many styles of cooking.

The quick marinade brings flavour to the surface of the meat without masking the lamb. A hot grill gives the chops a browned exterior, while lemon zest keeps the finish bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 22g protein, 1g carbs, 13g fat.

The lamb provides most of the protein and fat, while the small amount of sugar contributes a little carbohydrate. Serve a chop with vegetables and a potato or grain side for a more balanced plate.

Choosing the ingredients

Herbs: Thyme, oregano and rosemary are all suggested, and you can use fresh or dried herbs. Chop fresh herbs finely so they spread through the marinade.

Lemon: The zest is optional, but it adds fragrance without adding much moisture. Grate only the coloured outer peel, rather than the bitter white pith.

Making the marinade

Garlic and herbs: Chopping or crushing them together with the salt and sugar helps create a more cohesive paste. Pressing the mixture with the side of a knife is useful if you are preparing it on a board.

Olive oil: Stir it into the paste after crushing the aromatics. Use a light coating on each chop; the recipe calls for just enough to perfume the meat.

Marinating without overdoing it

Chilling time: Leave the coated chops in the fridge for at least 30 minutes and no longer than 1 hour, as directed. A covered plate or a food-safe bag keeps them contained while they marinate.

Before grilling: Add the lemon zest after chilling, then let the chops come to room temperature as the recipe instructs. Keep them covered while they stand.

Grilling to the right texture

Heat: The grill should be very hot before the chops go on, so they can brown rather than linger over the heat. Grease the grill if needed to help prevent sticking.

Doneness: Grill for 3–4 minutes per side, allowing for the thickness of the chops and your preferred doneness. Look for a browned surface, and check the thickest part if you are unsure.

Serving the chops

Finish: Serve the chops with fresh herbs and lemon slices or wedges, as suggested. A squeeze of lemon at the table can sharpen the rich, savoury flavour.

On the plate: Pair them with vegetables and a filling side such as potatoes, grains or bread. This gives the meal a mix of textures and makes the portions more substantial.

Recipe notes & tips

• Pat the chops dry before adding the marinade so it coats the meat rather than sliding off.
• Chop the herbs finely to help distribute them evenly over the chops.
• Keep the marinade layer light; the recipe is designed to season, not bury, the lamb.
• Have the lemon zest ready before the chops come off the grill.
• Avoid moving the chops repeatedly while they cook so they have time to brown.

Variations

• Herb mix: Use thyme, oregano or rosemary, or combine the herbs listed in the recipe.
• More garlic: Add another finely chopped clove for a stronger garlic flavour.
• Citrus finish: Serve with extra lemon wedges for a brighter, sharper finish.
• Dried herbs: Use dried herbs when fresh ones are unavailable, chopping or crumbling them into the marinade.
• Grill pan: Cook the chops in a very hot, lightly greased grill pan if an outdoor grill is not available.

Common mistakes to avoid

• Too much marinade: A thick coating can overwhelm the lamb; use only a little on each side.
• Over-marinating: Leaving the chops longer than 1 hour goes beyond the recipe's suggested range; keep to the stated chilling time.
• Cool grill: The chops may not brown well; wait until the grill is very hot before cooking.
• Crowded grill: Chops packed tightly together can cook unevenly; leave space between them.
• Guessing by time alone: Thickness affects cooking; use the 3–4 minutes per side as a guide and check the thickest chop.

How to store

Refrigerate cooked leftovers in a covered container and eat within 3–4 days. Reheat gently until hot throughout; the chops may become firmer if reheated for too long.

Frequently asked questions