Grilled lamb chops with Pedro Ximénez vinegar (Costelles de Xai a la brasa) from Catalan Food: Culture and Flavors from the Mediterranean (page 185) by Daniel Olivella and Caroline Wright

  • lamb rib chops
  • aged Pedro Ximénez sherry vinegar
  • Show all ingredients...

  • EYB Comments

    Can substitute aged balsamic vinegar for aged Pedro Ximénez sherry vinegar. Marinate at least 1 hour, preferably overnight.

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Accompaniments: Stewed chickpeas with spinach (Cigrons amb espinacs)

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Notes about this recipe

  • Eat Your Books

    Can substitute aged balsamic vinegar for aged Pedro Ximénez sherry vinegar. Marinate at least 1 hour, preferably overnight.

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