Level:
None

Ingredients

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

Directions

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

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.

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.

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.

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

Photograph by Antonis Achilleos

;

Categories:

IDEAS YOU'LL LOVE

Grilled Pork Chops

Recipe courtesy of The Neelys

Lamb Lollipops

Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce

Recipe courtesy of Rachael Ray

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Rack of Lamb

Recipe courtesy of Ina Garten

Stuffed Double-Cut Pork Loin Chops

Recipe courtesy of Guy Fieri

Air-Fried Pork Chops

Recipe courtesy of Juan Carlos Cruz

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking