"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, September 4, 2011

Mexican Lamb Chops with Spicy Chili and Coriander

4 tbsp chili powder
handfuls coriander, hopped
1 tbsp dried oregano
1 tbsp ground cumin
1 1/2 tbsp garlic powder
8 lamb loin chops, ones trimmed back
1 tbsp olive oil
30 g shallots, chopped
1 clove garlic, chopped
450 ml dry red wine
450 ml beef stock
50 g butter, chilled and cut into 1cm pieces
2 - 3 squares of dark chocolate
To serve:
. lettuce
. white beans
. avocados
. peppers
. coriander
Yields 4 servings
1. Combine 2 tablespoons of the chilli powder, the coriander, oregano, cumin and garlic powder in
small bowl and coat the lamb with it. Place the lamb chops in glass baking dish, cover and refrigerate
for 8 hours or overnight.
2. Heat the olive oil in a saucepan over a medium-high heat. Add the shallots and garlic and fry for 2
minutes before adding the red wine, beef stock and remaining chilli powder. Cook for about 30
minutes, until the sauce is reduced to about 200ml. Remove from the heat, add the butter, a little at a time, and then add the chocolate, whisking after each addition.
3. Meanwhile griddle the lamb chops as desired, remove from heat, and serve immediately with the
sauce and a side salad of lettuce, white beans, avocado, peppers and a sprinkling of coriander

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