Choto al Ajillo with a Twist

Ingredients

• 500g (1.1 lb) lamb chops 500g (1.1 lb) lamb chops
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1/4 cup white wine 1/4 cup white wine
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 26g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 34g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the minced garlic, smoked paprika, dried oregano, salt, black pepper, and 2 tablespoons of olive oil.
2. 2.
   Rub the lamb chops with the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
4. 4.
   Add the marinated lamb chops to the skillet and sear them for 2-3 minutes on each side, until browned.
5. 5.
   Reduce the heat to medium-low and add the white wine to the skillet. Allow it to simmer for 2 minutes to cook off the alcohol.
6. 6.
   Cover the skillet and let the lamb chops cook for an additional 5-7 minutes, or until they reach your desired level of doneness.
7. 7.
   Remove the lamb chops from the skillet and let them rest for a few minutes.
8. 8.
   Serve the Choto al Ajillo hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb chops — For the best results, choose lamb chops that are well-marbled and of good quality. This will ensure a tender and flavorful final dish.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the marinade.
• If you prefer a milder garlic flavor, reduce the amount of minced garlic to 2 cloves.
• Serve the Choto al Ajillo with a side of sautéed vegetables or a fresh green salad for a complete meal.
• If you don't have white wine on hand, you can substitute it with chicken or vegetable broth.
• Make sure to let the lamb chops rest before serving to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the Choto al Ajillo hot, accompanied by crusty bread to soak up the flavorful sauce. Add a side of sautéed vegetables or a fresh green salad for a well-rounded meal.

Presentation advice

Arrange the seared lamb chops on a platter, drizzle them with the garlic-infused sauce, and garnish with fresh parsley for a pop of color. Serve with a side of crusty bread and a glass of white wine for an elegant presentation.