Chipotle Lamb Chops

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

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
  • 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


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