Grilled Lamb Chops with Crispy Empanadas
Grill-charred lamb chops (the cabrito shortcut) with a hit of citrus and garlic, served with store-bought crispy empanadas and quick-seared chorizo rounds. Weeknight dinner that tastes like a feast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 6 chops lamb chops (or lamb shoulder chops, 1-inch thick)
- 4 oz chorizo
- 4 pieces frozen empanadas (beef or chorizo)
- 1 whole lemon
- 3 cloves garlic cloves, minced
- 1 tbsp dried oregano
- 3 tbsp olive oil
Instructions
- 1
Pat lamb chops dry. Mix minced garlic, oregano, 2 tbsp olive oil, salt, and pepper in a bowl.
- 2
Rub the mixture all over the lamb chops. Let sit while you prep the rest.
- 3
Heat a grill pan or heavy skillet over medium-high until it smokes. Sear lamb 2 minutes per side for medium-rare — don't move them once they hit the pan.
- 4
Transfer lamb to a plate. Slice chorizo 1/4-inch thick and pan-fry in the same skillet 3 minutes until edges crisp.
- 5
Warm empanadas in a 400°F oven or air fryer for 8 minutes until golden and heated through.
- 6
Arrange lamb chops, chorizo, and empanadas on a plate. Squeeze fresh lemon juice over everything. Serve hot.
Tools you’ll need
- grill pan or 12-inch cast-iron skillet
- small bowl
- tongs
- oven or air fryer
- cutting board
- sharp knife
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