Portuguese Grilled Lamb Chops with Herb Sauce and Tomato Seafood Rice

The recipe for Lamb Rock, a traditional Portuguese dish, offers a delightful combination of flavors and cooking techniques that reflect the rich culinary heritage of Portugal. This dish is not only a favorite in Portuguese households but has also gained recognition in various international cuisines. To prepare this dish, one must understand both the ingredients and the cooking process that elevate it to a mouthwatering experience. 

Lamb is the star ingredient in Lamb Rock, and it is important to choose high-quality cuts, such as lamb shank or shoulder. These cuts are not only flavorful but also become tender and juicy when cooked slowly. The dish begins with marinating the lamb to enhance its taste. A typical marinade includes garlic, olive oil, paprika, and a splash of red wine. These ingredients provide the meat with robust flavors while also tenderizing it as they soak in. 

The preparation involves several steps. After the lamb is marinated for several hours, it is placed in a heavy pot. Aromatic vegetables such as onions, potatoes, and carrots are added around the lamb. These vegetables not only complement the meat but also absorb the cooking juices, creating a delectable side dish. Fresh herbs like rosemary and thyme are often included to add a fresh, earthy aroma. 

The cooking process for Lamb Rock is crucial to its success. The dish is usually cooked in the oven at a low temperature, allowing the lamb to become fork-tender over time. This slow-cooking method helps the flavors meld perfectly, resulting in a dish that is aromatic and satisfying. The cooking time typically ranges from two to three hours, depending on the size of the meat. 

In recent years, the popularity of Lamb Rock has grown beyond Portugal. Many chefs around the world have started to incorporate this dish into their menus, often adding unique twists to traditional recipes. Some may experiment with different spices or cooking methods, while others might serve it with modern sides like quinoa or roasted vegetables. This evolution showcases the adaptability of Portuguese cuisine to fit contemporary dining trends. 

In conclusion, the recipe for Lamb Rock is a wonderful example of Portuguese culinary traditions that continue to thrive today. By using simple ingredients and techniques, one can create a heartwarming dish that brings people together. Whether enjoyed in Portugal or adapted elsewhere, Lamb Rock remains a beloved choice for those who appreciate flavorful, comforting meals. 

Serves: 2 Preparation Time: 45 minutes Style: Traditional Portuguese with fine dining presentation

Ingredients

For the Lamb:

4 lamb chops (double-cut, French-trimmed)

2 tbsp olive oil

2 garlic cloves, crushed

1 tsp smoked paprika

1 tsp sea salt

Freshly ground black pepper

1 sprig fresh rosemary

For the Herb Sauce:

1 bunch fresh parsley

1 bunch fresh coriander

1 garlic clove

1 tbsp lemon juice

4 tbsp olive oil

Salt to taste

For the Tomato Seafood Rice:

1 cup carolino or arborio rice

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 ripe tomato, peeled and chopped

1 tbsp tomato paste

1 bay leaf

1 cup fish or shellfish stock

6 peeled shrimp or small scallops

Salt and pepper to taste

Optional Garnish:

Microgreens

Roasted baby potatoes

Pastel de nata (for plating contrast)

Preparation

1. Marinate the Lamb: Rub the lamb chops with olive oil, garlic, paprika, salt, pepper, and rosemary. Let marinate for 30 minutes.

2. Prepare the Herb Sauce: Blend parsley, coriander, garlic, lemon juice, and olive oil until smooth. Season with salt. Chill until serving.

3. Cook the Rice: Sauté onion and garlic in olive oil. Add tomato and paste, cook until softened. Stir in rice and bay leaf. Gradually add stock, stirring until creamy. Add shrimp or scallops in the final 5 minutes. Season to taste.

4. Grill the Lamb: Heat a grill pan or charcoal grill. Sear lamb chops 3–4 minutes per side until medium-rare or preferred doneness. Rest for 5 minutes.

5. Plate Elegantly: Place lamb chops upright with bone exposed. Spoon rice beside the lamb. Drizzle herb sauce and garnish with microgreens and roasted potatoes. For a fine dining touch, add a pastel de nata to the plate for contrast.