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.

GUAJILLO CHILI SAUCE



Guajillo Chili Sauce image

Make and share this Guajillo Chili Sauce recipe from Food.com.

Provided by Chipfo

Categories     Sauces

Time 1h

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 9

6 garlic cloves, unpeeled
16 medium dried guajillo chilies (about 4 ounces)
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon black pepper, fresh ground
1/8 teaspoon cumin, fresh ground
3 2/3 cups meat broth (beef, poultry or fish depending the use of the sauce)
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 teaspoon salt, approximately, depending on how salty the broth
1 1/2 teaspoons sugar, approximately

Steps:

  • Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.
  • While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven't done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt). Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
  • In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
  • Heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You'll know it is done when it has lost that harsh raw-chili edge.
  • Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
  • Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
  • Other chilies you can use - An equal amount of New Mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.

Nutrition Facts : Calories 39.4, Fat 3.4, SaturatedFat 0.5, Sodium 388.2, Carbohydrate 2.2, Fiber 0.2, Sugar 1.1, Protein 0.2

CHILLI GINGER LAMB CHOPS



Chilli ginger lamb chops image

Marinate your chops with ginger, lemon, chilli and cumin then chargrill until juicy in the middle

Provided by Sara Buenfeld

Categories     Main course

Time 18m

Number Of Ingredients 7

4 garlic cloves , crushed
1 tbsp grated ginger
1 tbsp lemon juice
1 tbsp olive oil
½ tsp chilli powder
1 tsp cumin
8 lamb chops

Steps:

  • Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
  • Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.

Nutrition Facts : Calories 227 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 30 grams protein, Sodium 0.2 milligram of sodium

GRILLED SWEET CHILI LAMB CHOPS



Grilled Sweet Chili Lamb Chops image

Quick and easy marinade, then throw on the grill. Sweet chili lamb chops, with brown sugar and fresh mint. Serve with pasta salad, coleslaw, or both!

Provided by Mobilejpop

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 8h35m

Yield 4

Number Of Ingredients 13

4 raw chop with refuse, 120 g; (blank) 4.225 ounces lamb chops
2 each lemons, juiced
¼ cup dry white wine
¼ cup brown sugar
⅛ cup chopped fresh parsley
⅛ cup chopped fresh mint
3 tablespoons apple cider vinegar
3 tablespoons chili powder
1 tablespoon ground dried chipotle pepper
2 cloves garlic, minced
5 dashes Worcestershire sauce
3 dashes liquid smoke flavoring
1 pinch salt and ground black pepper to taste

Steps:

  • Rinse lamb chops and pat dry. Set aside.
  • Whisk lemon juice, white wine, brown sugar, parsley, mint, vinegar, chili powder, chipotle powder, garlic, Worcestershire, liquid smoke, salt, and black pepper together in a large mixing bowl to emulsify. Add lamb chops. Marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook lamb chops on the preheated grill until browned and only slightly pink in the centers, brushing with marinade frequently, about 6 minutes per side. Stand chops upright for the final turn, which heats the bone and cooks the meat internally. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest lamb chops for about 3 minutes before serving.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 24 g, Cholesterol 56.3 mg, Fat 14.9 g, Fiber 4.8 g, Protein 15.8 g, SaturatedFat 5.8 g, Sodium 154.8 mg, Sugar 14.1 g

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.

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