Josh Cellars Wild Mushroom Risotto

Lamb Chops a la Padilla


  • 6 double rib lamb chops, each about 1 -inch thick
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon anchovy paste
  • 1 tablespoon fresh rosemary, very finely chopped
  • 2 large garlic cloves, chopped
  • Salt and freshly ground black pepper
  • Sprigs of fresh rosemary for garnish
  • Balsamic Vinegar garnish
  • Chiffonade of fresh mint
  • Squeeze of lemon


  • Place ribs in a single layer in a dish. Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper.
  • Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade.
  • Cover and allow to marinate at room temperature for one hour. Preheat that Padilla or heavy pan, sear for approximately 4 minutes per side, and as you get to the end, baste with melted butter.
  • Finish in a hot oven, 400 degrees for about 2 minutes or when the internal temperature should be 165 degrees.
  • Once done, plate with mushroom risotto or wilted spinach. Drizzle the plate with reduced balsamic vinegar and garnish with finely chopped fresh mint. You can squeeze a drop of lemon juice.