Grilled Lamb Chops with Spicy Chili-Cilantro Sauce
From lindsayll 15 years ago
- 40 minutes to make
- Serves 4
This recipe has a great meat rub that you'll want to use on everything. Its great on lamb grilled to perfect medium rare. Goes great with beans or spanish rice. From Bon Appétit, June 1998
Ingredients
- 4 tablespoons chili powder shopping list
- 3 tablespoons chopped fresh cilantro shopping list
- 1 tablespoon dried oregano shopping list
- 1 tablespoon ground cumin shopping list
- 1 1/2 teaspoons garlic powder shopping list
- 8 1-inch-thick lamb loin chops (about 2 3/4 to 3 pounds total) shopping list
- 1 tablespoon olive oil shopping list
- 1/4 cup chopped shallots shopping list
- 1 tablespoon chopped garlic shopping list
- 2 cups dry red wine shopping list
- 2 cups beef stock or canned beef broth shopping list
- 4 tablespoons (1/2 stick) chilled butter, cut into 1/2-inch pieces shopping list
How to make it
- Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.
- Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and sauté 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.
- Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.
People Who Like This Dish 1
- lovemybirds Dayton, OH
- lindsayll New York
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