Chipotle Lamb Chops (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 chipotle chile peppers in adobo sauce, plus 2 tablespoons sauce from the can |
1/2 teaspoon ground cumin |
1/4 teaspoon dried thyme |
8 bone-in lamb shoulder chops (about 2 pounds) |
kosher salt |
1 tablespoon extra-virgin olive oil |
1/2 cup chopped white onion |
3 cloves garlic, chopped |
1 cup roughly chopped fresh cilantro (leaves and stems) |
2 bay leaves |
1/2 teaspoon ground cinnamon |
1 28 -ounce can whole plum tomatoes, preferably fire-roasted |
Directions:
1. Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl. Season the lamb chops with salt and coat with the chile mixture.
2. Heat the olive oil in a large Dutch oven or wide deep skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes.
3. Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce.
4. Per serving: Calories 285; Fat 11 g (Saturated 3 g); Cholesterol 91 mg; Sodium 607 mg; Carbohydrate 13 g; Fiber 2 g; Protein 31 g
5. Photograph by Antonis Achilleos
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