Grilled Lamb Chops With Spicy Chili-cilantro Sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
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 (1/2 stick) chilled butter, cut into 1/2-inch pieces |
Directions:
1. 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.
2. 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.
3. Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.
4. Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.
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