In Spain, these baby lamb chops, almost as tiny as lollipops, are either fried until crisp or grilled al sarmiento – over aromatic vine cuttings.

If you can’t find piquillos, use four large roasted red bell peppers. Enjoy this traditional Spanish recipe!


Make the piquillo pepper marmalade – Heat the olive oil in a small skillet over medium-low heat.

Add the onion and cook until soft but not colored, 3 to 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the piquillo peppers and cook for 3 minutes. Add the piquillo pepper oil, orange zest, orange juice, rosemary, bay leaf, and 2 tbsp water.

Reduce the heat to very low, cover the skillet, and cook until the peppers are soft, about 10 minutes, stirring occasionally. Add a little more water if the skillet looks dry. Remove and discard the rosemary sprig and bay leaf and stir in the vinegar. Season with salt and black pepper to taste. Let the marmalade cool to warm.

Light the grill and preheat it to medium-high.

Make the lamb chops – Rub the chops generously with salt and pepper and the dried rosemary. Place the olive oil in a shallow dish and stir in the garlic. Add the lamb chops and turn to coat with the garlic oil. Grill the chops until cooked to taste, about 4 minutes per side for medium-rare.

Place 2 chops on each of 4 serving plates and top with some piquillo marmalade.

Serve at once.

Serves 4 to 6