Lamb chops with piquillo pepper marmalade (Chuletillas de cordero con mermelada de pimientos de piquillo) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 246) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on August 20, 2015

    This was a very tasty dish and it is quite weeknight friendly. I had to drive to three different grocery stores (and then shell out $12) to find a jar of piquillo peppers and while they are quite good, I think the marmalade would still be good with regular roasted red peppers. The marmalade was better on day 2.

  • TrishaCP on August 02, 2015

    I quite liked this dish. Red peppers are plentiful this time of year locally so I went ahead and roasted some rather than using piquillo peppers. The orange was a nice complement in the marmalade but I thought the rosemary was a bit too strong.

  • L.Nightshade on August 01, 2012

    I finally got around to this recipe, based solely upon Breadcrumbs' great descriptions and ingredient list (I don't have the book). We had a piece left from a leg of lamb, that had been frozen for a while, and that is what I used instead of chops. I marinated it, as described above, in olive oil, garlic, rosemary, salt, and pepper, starting in the morning. Later I made the marmalade, but, after taste testing I added more sherry vinegar, so it maybe totalled a full tablespoon. This was lovely! I've got some left over, and I wish I had more. I see lamb sandwiches with piquillo marmalade in my future.

  • Breadcrumbs on May 22, 2012

    p. 246 Grilled lamb is one of those dishes that makes me salivate by merely thinking about it. When I read through this recipe I just knew we’d love the dish and indeed this was a winner. Prep is fairly straightforward and I simplified the process by placing the lamb along with all the marinating ingredients (garlic, evoo, rosemary, S&P) in a ziplock bag overnight so I just had to prepare the marmalade the following day. The marmalade tasted delicious with the sweetness of the peppers working beautifully with the slight tang of the orange and, the sherry vinegar that you stir in prior to serving. This marmalade is served alongside or atop the grilled chops. I opted to pass the bowl of marmalade and allow diners to use as much or as little as they wished. Unfortunately they wished for all the marmalade and there weren’t any leftovers!! mr bc grilled the chops to medium-rare perfection over charcoal. This is a wonderful dish that I’ll make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.