Best Lamb Chops With Guajillo Chili Sauce And Charro Beans Recipes

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LAMB CHOPS WITH GUAJILLO CHILI SAUCE AND CHARRO BEANS



Lamb Chops With Guajillo Chili Sauce and Charro Beans image

Provided by Alex Witchel

Categories     dinner, sauces and gravies, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

5 thyme sprigs
5 oregano sprigs
10 parsley sprigs
10 cilantro sprigs
4 garlic cloves
1 cup dry white wine
1/4 cup extra virgin olive oil
12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
Salt
pepper
5 guajillo chilies
3 garlic cloves
1/4 cup chopped onion
1 whole plum tomato
4 cups beef or vegetable stock
1 tablespoon olive oil
Salt
freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely diced red onion
1 clove garlic, finely diced
1 small jalapeño, stemmed, seeded, and finely diced
2 15- to 16-ounce cans cannellini beans, rinsed and drained
Salt
freshly ground black pepper

Steps:

  • For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.
  • For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
  • Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.
  • For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.
  • To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

LAMB CHILI



Lamb Chili image

Provided by Marian Burros

Categories     dinner, one pot, soups and stews, main course

Time 40m

Yield 2 servings

Number Of Ingredients 14

16 ounces whole onion or 14 ounces ready-cut (3 1/2 cups)
2 teaspoons olive oil
8 ounces lean lamb
1 jalapeno
1 large clove garlic
4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 pound ripe plum tomatoes
1 cup beef stock or bouillon
1 1-pound can no-salt-added kidney beans
1/8 teaspoon salt
Black pepper to taste

Steps:

  • Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
  • Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
  • Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
  • Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
  • Stir in cumin, coriander and ginger. Reduce heat to simmer.
  • Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
  • Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
  • Season with salt, if desired, and pepper.

GRILLED LAMB CHOPS WITH SPICY CHILI-CILANTRO SAUCE



Grilled Lamb Chops with Spicy Chili-Cilantro Sauce image

Categories     Lamb     Broil     Father's Day     Backyard BBQ     Summer     Grill/Barbecue     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

4 tablespoons chili powder
3 tablespoons chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon ground cumin
1 1/2 teaspoons garlic powder
8 1-inch-thick lamb loin chops (about 2 3/4 to 3 pounds total)
1 tablespoon olive oil
1/4 cup chopped shallots
1 tablespoon chopped garlic
2 cups dry red wine
2 cups beef stock or canned beef broth
4 tablespoons chilled butter, cut into 1/2-inch pieces

Steps:

  • 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.

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE



Seared Lamb Chops With Anchovies, Capers and Sage image

The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
1/8 teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for serving

Steps:

  • Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
  • Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
  • Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
  • Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams

LAMB CHOPS ON A BED OF PEPPERS AND ONIONS



Lamb Chops on a Bed Of Peppers and Onions image

Provided by Marian Burros

Categories     dinner, easy, main course

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 large red peppers
2 large yellow peppers
2 pounds red onions
2 large cloves garlic
1 tablespoon fresh rosemary or 1 teaspoon dried
3 tablespoons olive oil
4 tablespoons plus 2 teaspoons red wine vinegar
Freshly ground black pepper to taste
4 double thick rib or loin lamb chops, trimmed of all external fat

Steps:

  • Thinly slice the peppers and onions. Separate onions into rings.
  • Mince the garlic.
  • Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
  • Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
  • Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
  • Sprinkle each chop with 1/2 teaspoon vinegar.

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 19 grams, Sodium 81 milligrams, Sugar 13 grams

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