Roast lamb cutlets with vine shoots
Roast lamb cutlets © Archivo Paradores de Turismo
- La Rioja
Ingredients for 6 people: 1 ½ kg of lamb cutlets 1 sheaf of vine shoots oil salt
Light a fire with the vine shoots and place a griddle greased with oil on top, leaving it to burn. Then clean off with newspaper to remove excess oil and when the embers are ready, place the cutlets on the griddle. When they are cooked on both sides, season with salt and they are ready to eat.
- Main course
- 1 hour
- Todo el año