(serves 4-6)

INGREDIENTS
65ml (1/4 cup) olive oil
3 cloves garlic (crushed)
2 tbsp finely chopped parsley
salt
pepper
8-16 lamb chops (depending on their size and appetites of guests)


METHOD
In a small bowl combine olive oil, garlic and parsley.

Rub salt and pepper into chops. Dip chops into marinade and rub marinade into meat for a few seconds.

Place onto hot grill and, for small, new-season lamb, cook 3 minutes on each side till medium-rare.

Remove from grill. Rest 5 minutes and serve hot with Spanish Salad.

Iceberg Salad from La Rioja

(serves 4-6)

INGREDIENTS
100g (1/2-1) Iceberg lettuce (outer leaves and core removed)
30g (1/3-1/2) red onion (halved & sliced)
45ml-60ml (3-4 tbsp) Spanish Vinaigrette

METHOD
Wash and drain lettuce. Roll lettuce leaves tightly and slice.

Toss lettuce and onions together in a bowl and, just prior to serving, pour vinaigrette over lettuce. Toss together lightly and serve immediately.
 

La Rioja Vinaigrette

(makes 200ml)

INGREDIENTS
1 garlic clove (halved)
45ml (3 tbsp) Spanish sherry vinegar
30ml (2 tbsp) Spanish red wine vinegar
60ml (4 tbsp) olive oil
60ml (4 tbsp) Spanish extra virgin olive oil
½ tsp Maldon sea salt
½ tsp freshly ground black pepper

METHOD
Rub cut side of garlic clove around sides and base of a small glass or ceramic bowl till garlic starts to break. Leave garlic in bowl.

Pour in vinegars and olive oil. Slowly pour in extra virgin olive oil while whisking to form a temporary emulsion.

Remove garlic half. Add salt and pepper and whisk to combine. Pour over salad and toss to generously coat lettuce.

* Any remaining vinaigrette can be poured into a bottle or jar, covered, and refrigerated for 2-3 weeks.