📝 About This Recipe
Transport your senses to the sun-drenched hills of the Alentejo with these succulent, flame-kissed lamb chops. Marinated in a traditional Portuguese blend of white wine, sweet paprika (massa de pimentão style), and plenty of garlic, this dish celebrates the rustic simplicity of Mediterranean grilling. The result is a tender, flavor-packed meat with a smoky char that perfectly balances the rich, gamey notes of the lamb.
🥗 Ingredients
The Lamb
- 8-12 pieces Lamb rib or loin chops (cut about 1-inch thick, at room temperature)
The Vinha d'Alhos Marinade
- 6 pieces Garlic cloves (smashed and minced into a paste)
- 1/2 cups Dry white wine (preferably a Portuguese Vinho Verde or crisp White)
- 1/4 cups Olive oil (extra virgin)
- 1 tablespoons Sweet smoked paprika (pimentão doce)
- 3 pieces Dried bay leaves (crushed slightly to release oils)
- 2 sprigs Fresh rosemary (leaves finely chopped)
- 1 teaspoon Coarse sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Red wine vinegar (for acidity)
For Grilling and Garnish
- 1 pieces Lemon (cut into wedges for serving)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
- 1 tablespoon Extra virgin olive oil (for a final drizzle)
👨🍳 Instructions
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1
Pat the lamb chops dry with paper towels to ensure the marinade sticks and to help achieve a better sear later.
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2
In a large glass bowl or a heavy-duty resealable bag, whisk together the garlic paste, white wine, olive oil, paprika, rosemary, and red wine vinegar.
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3
Add the crushed bay leaves, salt, and black pepper to the marinade mixture and stir well.
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4
Place the lamb chops into the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, though 4 hours is ideal for deep flavor penetration.
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5
Remove the lamb from the refrigerator 30 minutes before grilling to take the chill off; this ensures even cooking throughout the meat.
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6
Preheat your grill (charcoal is traditional and best for flavor) to medium-high heat. Clean the grates and lightly oil them to prevent sticking.
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7
Remove the chops from the marinade, shaking off excess liquid. Do not discard the remaining marinade.
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8
Place the chops on the hot grill. For medium-rare, grill for about 3-4 minutes on the first side without moving them to develop a nice crust.
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9
Flip the chops using tongs. Brush the grilled side lightly with a bit of the leftover marinade (only during the first few minutes of cooking).
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10
Cook the second side for another 3-4 minutes. Use an instant-read thermometer to check for a temperature of 135°F (57°C) for medium-rare.
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11
If the chops have a thick fat cap on the side, use tongs to stand them upright on the grill for 30 seconds to render and crisp the fat.
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12
Transfer the grilled lamb chops to a warm platter. Cover loosely with aluminum foil and let them rest for 5 minutes.
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13
Drizzle with a touch of fresh extra virgin olive oil and sprinkle with chopped parsley.
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14
Serve immediately with fresh lemon wedges on the side to brighten the richness of the meat.
💡 Chef's Tips
Always use room-temperature meat to prevent the outside from burning before the inside is cooked. If using a gas grill, add a few wood chips (like oak or hickory) in a smoker box to mimic the traditional charcoal aroma. Don't skip the resting period; it allows the juices to redistribute, making the meat significantly more tender. If you cannot find lamb chops, this same marinade works beautifully on thick pork chops (Costeletas de Porco). Be careful not to overcook; lamb can become tough and lose its sweetness if pushed past medium.
🍽️ Serving Suggestions
Serve with 'Batatas a Murro' (punched potatoes) roasted with plenty of garlic and olive oil. A simple Portuguese tomato and onion salad (Salada de Tomate) provides a refreshing contrast to the rich meat. Pair with a bold Alentejo red wine or a chilled, crisp Vinho Verde. Accompany with a side of sautéed 'Grelos' (turnip tops) or spinach with garlic. Provide crusty sourdough bread to soak up the flavorful juices and olive oil on the plate.