Australian lamb chops Madrid

This dish dresses up quick-cooking lamb rib chops with two Spanish-leaning flourishes: an herby garlic rub and a glossy glaze built on dry sherry and dried apricots. It’s elegant enough for company but lands on the table in about half an hour.

First the chops get coated in a seasoned oil thick with rosemary, marjoram, and garlic salt, which forms a fragrant crust as they sear. Brown them just to color and pull them out, since rib chops are small and lean and turn dry if you push them past medium.

The glaze is where the magic is. Onion gets softened in the pan to flavor the sherry, then it’s discarded once it’s done its job, leaving a clean, concentrated base. Chopped apricots, brown sugar, parsley, and a knob of butter simmer in until it turns syrupy and balanced between sweet and savory. Spoon it warm over the chops right before serving.

Chef Tips

• Sear the chops only to a light brown and rest them; rib chops are best at medium-rare, around 130°F (54°C), and dry out quickly past that.
• Don’t skip discarding the onion; it’s there to infuse the sherry, and pulling it out keeps the glaze smooth.
• Reduce the sherry by about a third before adding the apricots so the glaze carries concentrated flavor.

Variations

• Swap dried figs, prunes, or golden raisins for the apricots.
• Use port or a sweet white wine in place of the sherry.
• Add a pinch of smoked paprika to the rub to push the Spanish flavor further.