Southwestern Grilled Rib Lamb Chops with New Mexico Roasted Red Chili Cream Drizzle
Recipe: Southwestern Grilled Rib Lamb Chops with New Mexico Roasted Red Chili Cream Drizzle
12 - 18 lamb chops, depending on size
You can use loin chops or rib chops. I try to get them 1 inch thick, but you might have to make a special request of your butcher to get them cut that thick.
Olive oil spray
1 small bag of Frieda's New Mexico
dried red chilies (Mild)
1 cup whipping cream
1 Tbl. honey
1/8 tsp ground dried chipotle pepper
First tackle the chilies. Cut the stems off and slice them open. Scrape as many seeds out as you can using a knife edge and discard the stems and seeds. (If you've never done this before, use rubber gloves to protect your hands or be very careful not to rub your eyes and be SURE to thoroughly wash your hands after handling the chilies.)
Toss the chilies in a medium sauce pan with enough water to cover them. Bring the chilies to a boil and then simmer them for 30 minutes until they are soft. Pour off almost all of the liquid. Leave about 1/2 cup in the bottom of the pan.
Put the pan off to the side just to cool it down a bit, maybe 10 minutes (or more if you're busy and need the time).
Put the chilies in the blender with the remaining water. The only reason I had you cool it down is, in case you splash, you don't want to burn yourself. Cover and whiz the chilies until they are semi-smooth. Stop blender and add the honey and the chili powder. Add the cream until the sauce is a little thinner than applesauce. Not quite smooth. (Depending on the chilies, you might not use every drop of the cream.)
Store in a closed container in the refrigerator and reheat (don't boil) in a pan or gently in the microwave before serving with the lamb chops. If you take an empty bottle with a pointy end on the top (Remember the old catsup bottles from restaurants? That's what I mean.), you can pour the chili sauce in there, and when you squirt it on the dinner plate (carefully), you can make squiggles or zigzags and look like you work at Frontera Grill or Topolobampo in Chicago. You're a real pro. Serve the extra in ramekins or a gravy boat on the table to pass.
Grill the lamb chops.
Sprinkle lamb chops with Southwestern spice. Then spray both sides with olive oil spray or brush with olive oil from the bottle. Grill the lamb chops on medium heat. You only need 2 minutes per side for medium rare if the chops are 1 inch thick. You?ll be amazed how fast they cook. Have everything else ready to go when you cook the lamb or they will be cold or overcooked while they wait for the other food to be ready. A little crispy on the outside is fine if the grill fires up. Just douse the flames with some water, but don't drown your grill.
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