BARBACOA MARINATED LAMB CUTLETS
Rub lamb cutlets with this traditional North Mexican marinade made from ancho chillies, garlic, and chipotle chilli. The marinade gives the lamb a lovely flavour
Provided by Edson Diaz-Fuentes
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- The day before, remove seeds and stem from the ancho and chipotle chillies. Put skin-side down in a dry frying pan over a medium heat, turning until softened and toasted without burning.
- In the same pan, cook the garlic and onions on a medium heat until slightly blackened all over. Once cooled, place in a blender with the chillies, olive oil and a pinch of salt. Whizz to a paste.
- Rub the lamb cutlets with the marinade at least 12 hours before cooking, preferably overnight, and store in the fridge. Remove them at least an hour before cooking to allow them to come to room temperature.
- Heat a frying or griddle pan over a medium heat. Cook the lamb cutlets until the fat turns brown and starts to melt (around 7 mins), then cook the other side for at least 5 mins more - this will need at least two batches, depending on the size of your pan. We like to serve them pink, sprinkled with sea salt and herbs.
Nutrition Facts : Calories 577 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 35 grams protein, Sodium 0.3 milligram of sodium
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