Chargrilled Lamb Chops with Early Harvest Picual & Mint

Chargrilled Lamb Chops with Early Harvest Picual & Mint

Chargrilled Lamb Chops with Early Harvest Picual & Mint

Juicy chargrilled lamb chops finished with a vibrant dressing of early-harvest Picual, fresh mint, parsley and lemon. The robust oil complements the richness of the lamb while adding freshness and a distinctive peppery finish.

Preparation time: 15 minutes, plus marinating
Cooking time: 15 minutes
Serves: 4
Difficulty: Easy
Recommended use: Finishing

Ingredients

For the lamb

  • 8 lamb loin chops or cutlets

  • 1 tablespoon everyday olive oil

  • 2 garlic cloves, lightly crushed

  • 2 sprigs fresh rosemary

  • Zest of half a lemon

  • Sea salt

  • Freshly ground black pepper

  • 1 lemon, halved, for grilling

For the Picual and mint dressing

  • 4 tablespoons Bravoleum Picual Early Harvest Extra Virgin Olive Oil

  • 15 g fresh mint leaves, finely chopped

  • 15 g flat-leaf parsley, finely chopped

  • 1 tablespoon sherry vinegar

  • 1 teaspoon capers, finely chopped

  • Half a small garlic clove, finely grated

  • 1 teaspoon fresh lemon juice

  • Sea salt

To serve

  • Grilled seasonal vegetables

  • Bitter salad leaves or rocket

  • Crusty sourdough bread

Method

1. Marinate the lamb

Place the lamb chops in a shallow dish. Add the everyday olive oil, crushed garlic, rosemary, lemon zest, sea salt and black pepper.

Massage the seasoning into the meat and leave to marinate for at least 30 minutes.

2. Prepare the Picual dressing

Combine the chopped mint, parsley, capers, garlic, sherry vinegar and lemon juice in a small bowl.

Add the early-harvest Picual and stir gently. Season with a small pinch of sea salt.

Keep the dressing at room temperature and do not heat it.

3. Heat the grill

Heat a griddle pan or barbecue until very hot.

Remove the garlic and rosemary from the lamb to prevent them from burning.

4. Cook the lamb

Grill the lamb chops for approximately 3–4 minutes on each side, depending on their thickness and preferred doneness.

Place the lemon halves cut-side down on the grill until lightly charred.

Transfer the lamb to a warm plate and rest for 5 minutes.

5. Finish with Picual

Arrange the lamb chops on a serving platter.

Spoon the Picual and mint dressing over the warm meat. The residual heat will release the oil’s aromas without cooking away its freshest character.

Finish with a squeeze of charred lemon and a final drizzle of early-harvest Picual.

Why early-harvest Picual works

Early-harvest Picual is bold, intensely fruity and distinctly peppery. Its bitterness cuts through the richness of lamb, while its fresh green character works naturally with mint, rosemary and grilled vegetables.

Using the oil after cooking preserves its intensity and creates a clear contrast between the smoky meat and the fresh herbal dressing.

The oil for this recipe

Bravoleum Picual Early Harvest Extra Virgin Olive Oil

Harvested at the beginning of the season while the olives are still green. Bold, aromatic and full of character, with pronounced bitterness and a persistent peppery finish.

Recommended for grilled meat, roasted vegetables, tomato, mature cheese and finishing robust dishes.

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