Lamb Chops a la Padilla Recipe
“A padilla is a heavy frying pan that can move from the cooktop straight into the oven. You can use cast iron or an oven-safe ceramic pan as well. Searing the lamb chops will lock in their flavor, and I like to serve them with wild mushroom risotto.” – Joseph Carr, Founder, Josh Cellars
Our team of experts curated our Lamb Chops a la Padilla to pair perfectly with our Josh Cellars wines, but our Chardonnay is our top recommendation. Making lamg chops is an occasion and make the moment even more special with a glass of our Chardonnay.
- 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.