Grilled Lamb Cutlets with Iceberg Salad from Rioja

  • Grilled Lamb Cutlets with Iceberg Salad from Rioja

Grilled Lamb Cutlets with Iceberg Salad from Rioja


(serves 4-6 tapas style)




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}




  • 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)




1/2-1 Iceberg lettuce (outer leaves and core removed)

1/3-1/2 red onion (halved & sliced)

3-4 tablespoons Spanish Vinaigrette




  • 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.




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




  • 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.