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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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

Yield:: 4 servings

Level:: Easy

Nutrition Info

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)
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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Chipotle Lamb Chops
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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); 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