Save Recipe Print

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:

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

"Pork on Pork" Chops

Recipe courtesy of Amanda Freitag

Lighter Fried Pork Chop

Recipe courtesy of Ree Drummond

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Chipotle Lamb Chops

Recipe courtesy of Food Network Kitchen

Lamb Chops

Recipe courtesy of Cat Cora

Chipotle Pork Chops

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.