Lamb Chops With Guajillo Chili Sauce And Charro Beans Food

GRILLED LAMB CHOPS WITH CHARMOULA

Steps:

• Have the grill preheated to medium-high heat.
• In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes.
• For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside.
• Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.

LAMB CHOPS WITH GUAJILLO CHILI SAUCE AND CHARRO BEANS

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.

SIMPLE GRILLED LAMB CHOPS

Steps:

• Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
• Preheat an outdoor grill for medium-high heat.
• Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.