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Try these lamb cutlets and a potato stew, a riff on patatas bravas and lamb lollipop commonly served in Salamanca with a beautiful glass of Rioja wine.
By Sarah Platanitis
This month’s Good Eats is all about wine from the Rioja region of Spain. Rioja is a picturesque region in northern Spain and home to some of the most food-friendly wines in the world. It’s also the next-door neighbor to Castilla and León, the region where I lived for a while in my early 20s.
My two favorite things to do with friends were travel the countryside and eat. I still dream about the foods that we found and it has become a habit to pick-up a Rioja wine for everyday pours and special occasions because it pairs well with a wide array of culinary styles outside the Iberian peninsula. 
Rioja wines are made with tempranillo grapes, a black grape that ripens early and known as the king of grapes. They give notes of plum, tobacco, leather and vanilla. The alcohol and acidity are deftly balanced and I’ve even seen sorbet made with sweeter Garnacha grape blends.
Riojas can be found in traditional ruby red, as a white (blanco) and a rose (rosado). Winemakers don’t rush their wines to market but rather release them from their cellars ready to drink. This means a perfect wine every time. Most bottles are priced around $15 and a fine vintage runs $30 or less.
In the dusty city of Salamanca, a place with ancient architecture that I once called home, tapas are called “pinchos” because of the toothpicks that pierce the savory snacks. The place we used to visit often would first serve us tiny bowls of piping hot potato stew, the abuelita’s healthier riff on patatas bravas, or fried potatoes, then we’d order up a big plate of lamb “lollipops” with whole fried garlic cloves and a Rioja red. Trust me, there’s no better way to sip away spend an evening.
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A Match Made in Heaven — Lamb Cutlets with Fried Garlic and Potato Stew
- Total Time: 55 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Succulent lamb cutlets meet a hearty potato stew, a twist on patatas bravas. Perfect with Rioja!
Ingredients
- 1 cups (237 ml) olive oil
- 20 cloves garlic
- Salt
- Pepper
- 1/4 cup olive oil
- 1 onion
- 1 green pepper
- 1 lbs (454 g) potato
- 3 cloves garlic
- 2 red bell peppers
- 1 bay leaf
- 1 cups (237 ml) white wine
- Salt
- Pepper
- 1/8 tsp cayenne pepper
- 8-10 lamb chops
Instructions
- Rinse and clean lamb. Pat dry. Season heartily with salt and pepper.
- Heat olive oil and fry cloves of garlic until golden. Transfer to a container and keep hot.
- Fry lamb cutlets on both sides in the same oil for about 2 minutes per side.
- Serve hot with the fried garlic cloves.
- Potato stew
- Heat olive oil and sauté onions and green pepper until brown.
- Add diced potatoes, garlic, red bell pepper, and bay leaf.
- Add white wine and enough water to cover the vegetables.
- Season with spices.
- Bring to a boil, cover, and simmer for 25 minutes, or until the potatoes are tender.
- Remove the red bell pepper and bay leaf.
- Mince the red bell pepper and set aside.
- Adjust the stew seasoning with salt and cayenne pepper.
- Serve hot, topped with a dollop of minced red bell pepper.
Notes
- For extra tender lamb, let the cutlets sit at room temperature for 30 minutes before cooking.
- To make the stew ahead, prepare it up to 2 days in advance. Reheat gently before serving.
- If you don’t have white wine, substitute with an equal amount of chicken broth or water.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
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Frequently Asked Questions
What cut of lamb works best for cutlets?
Lamb rib chops or loin chops are the standard cuts for cutlets. They cook quickly over high heat and stay tender. Look for chops about 1 inch thick for even cooking.
How do I fry garlic without burning it?
Slice the garlic thinly and fry it in oil over medium heat, stirring constantly. It goes from golden to burnt in seconds, so remove it as soon as it turns light amber, about 1 to 2 minutes.
Can I make the potato stew ahead of time?
Yes, the potato stew reheats well and tastes even better the next day. Prepare it up to 2 days ahead and store in the fridge. Cook the lamb cutlets fresh right before serving for the best texture.
