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Rioja Paired Recipes: Chuletillas al Sarmiento

Chuletillas al sarmiento is one of the most iconic dishes of La Rioja.

The same vines that produce the region’s famous Tempranillo grapes play a key role in this traditional preparation, where lamb chops (chuletillas) are grilled over dried vine shoots (sarmiento), imparting a distinct smoky flavor that’s tied to the region’s terroir. In La Rioja Alavesa, these lamb chops are often enjoyed at family gatherings, especially during grape harvest season when the vine shoots are abundant. This simple yet incredibly flavorful dish lets the smoky aroma and tender lamb shine, especially when paired with a robust reserva red wine from Rioja Alavesa.

For those without access to vine shoots, this dish can be recreated at home by infusing oil with sarmiento ashes or using liquid smoke. Baking and broiling the chops offers a flavorful alternative that captures the essence of the traditional grilling method.

Ingredients:

• 12 lamb rib chops
• ¼ cup (60 ml) vegetable oil (preferably sunflower)
• 1 tsp liquid smoke (or wood vine shoots for infusion)
• Salt
• Flaky sea salt

Instructions:

1. Prepare the Lamb Chops: Pat the lamb chops dry and allow them to come to room temperature. This ensures even cooking.

2. Make the Smoked Oil (Two Methods):  

   – With Vine Shoots: Burn a few vine shoots (or lemon tree branches) until they start to form embers. Place the embers in a pan with the sunflower oil and let them infuse for about an hour. Strain the oil and set aside.

   – With Liquid Smoke: Mix 1 teaspoon of liquid smoke with 4 tablespoons of sunflower oil. Stir well to ensure the liquid smoke is fully blended with the oil.

3. Prepare the Oven: Preheat the oven to 375°F (190ºC). Brush the lamb chops generously with the smoked oil. Arrange them on a baking tray with the oiled side down. Brush the tops of the lamb chops with more smoked oil and sprinkle with salt.

4. Bake the Lamb Chops:  Bake the chops for about 7 minutes, turning them halfway through the cooking time to ensure even browning.

5. Broil to Finish: Turn on the broiler and place the lamb chops near the top of the oven. Broil for an additional 4-5 minutes at 450°F (230°C), keeping a close eye to prevent burning. This step will give the chops a beautiful golden crust.

6. Serve: Sprinkle with flaky sea salt and serve immediately. These smoky, tender lamb chops are perfect with a glass of reserva Rioja wine.