(serves 4-6 tapas style)

 

INGREDIENTS

 

1/4 cup olive oil 3 cloves garlic (crushed) 2 tablespoons finely chopped parsley leaves 1 tsp flaky sea salt

1/8 teaspoon freshly ground black pepper 8-16 lamb cutlets {one lamb rack yields 8 cutlets}

 

METHOD

 

• Preheat barbecue or stove top, flat or grill plate, or a heavy based fry pan to medium hot.

 

• Into a bowl place olive oil, garlic, parsley, salt and pepper. Place cutlets into rub, tossing them around until they are coated. Drain rub off cutlets.

 

• Place cutlets onto pre- heated cooking surface and cook for 2- 3 minutes on each side until browned and medium-rar

 

• Remove from grill, place on a tray, cover with a tea towel and rest for 5 minutes. Serve hot with Spanish Salad.

 

 

Iceberg Salad from La Rioja

(serves 4-6 tapas style)

 

INGREDIENTS

 

1/2-1 Iceberg lettuce (outer leaves and core removed) 1/3-1/2 red onion (halved & sliced)

3-4 tablespoons Spanish Vinaigrette

 

METHOD

 

• Wash and drain lettuc Roll lettuce leaves tightly and slice.

 

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

 

 

La Rioja Vinaigrette

(makes 200ml)

 

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

 

INGREDIENTS

 

1 garlic clove (halved) 3 tablespoon sherry vinegar 2 tablespoon red wine vinegar

4 tablespoon extra virgin olive oil ½ teaspoon flaky 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 until 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 combin  Pour over salad and toss to generously coat lettuce.