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Chulitas de Cordero (Spanish Lamb Cutlets)
Chulitas de Cordero (Spanish Lamb Cutlets) is a traditional Spanish recipe for a classic dish of lamb cutlets with a paprika and thyme dressing that are cooked in a griddle pan and serve with a fresh tomato, garlic and chilli salsa. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Spanish Lamb Cutlets (Chulitas de Cordero).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesLamb RecipesVegetable RecipesSpain Recipes
Chulitas de Cordero (Spanish Lamb Cutlets): A Spanish recipe for a dish of lamb cutlets with a paprika and thyme dressing that are cooked in a griddle pan and serve with a fresh tomato, garlic and chilli salsa.
Ingredients:
3 garlic cloves, crushed
2 tsp sweet paprika (pimenton dulce)
4 sprigs of thyme (strip the leaves from 2 of the sprigs)
3 tbsp olive oil
12 lamb cutlets, ends trimmed to reveal the bone
sea salt and freshly-ground black pepper, to taste
For the Salsa Salmoretta:
1 large shallot, finely sliced
3 ripe medium-sized tomatoes
2 garlic cloves, finely chopped
1 dried, hot, red chilli (eg a guindilla), de-seeded and finely chopped
1 tbsp flat-leaf parsley, finely chopped
90ml olive oil
1 1/2 tsp red wine vinegar
sea salt and freshly-ground black pepper, to taste
Method:
For the marinade, combine the garlic, paprika, thyme leaves and whole sprigs, olive oil, salt and black pepper in a flat-bottomed dish. Whisk to combine then add the cutlets and turn to coat in the marinade. Cover and set aside in the refrigerator for at least 2 hours (best over night).
Heat a ridged griddle pan until smoking, add the cutlets and cook for 3 minutes per side. Alternatively, the lamb could also be cooked on a barbecue.
In the meantime, prepare the salsa salmoretta. Place the shallot in a bowl and pour over enough cold water to cover. Cut a cross in the top of each tomato then place under a pre-heated grill for 5 minutes, turning twice during this time so that the skins are wrinkled and the flesh is soft. Peel, de-seed and finely chop the flesh, then place in a bowl.
In the meantime, crush the garlic, chilli and parsley in a mortar to a smooth paste. Work in 2/3 of the chopped tomatoes. Drain the shallot and crush half of it with the tomato. Gradually add the oil, stirring constantly with the pestle, until emulsified.
Stir in the vinegar, the remaining tomatoes and shallot then season to taste with salt and black pepper.
Serve the salsa to accompany the cutlets.
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