Sticky Chipotle Lamb With Caramelised Corn Food

CHIPOTLE LAMB CHOPS

Steps:

• Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl. Season the lamb chops with salt and coat with the chile mixture.
• Heat the olive oil in a large Dutch oven or wide deep skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes.
• Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce.

STICKY CHIPOTLE LAMB WITH CARAMELISED CORN

Steps:

• Place the flour in a large bowl, stir in the paprika and season. Add the lamb and toss well to coat. Heat 1 tbsp of the olive oil in a large frying pan, add the onion and garlic and soften over a gentle heat. Remove to another bowl and add the chorizo to the pan. Increase the heat to medium-high and fry until just crisp, then remove and add to the bowl of onions.
• Add 1 tbsp oil and the seasoned lamb to the pan and fry for 5 minutes until browned all over. Return the onion and chorizo to the pan, stir in the chilli paste, to coat, and cook for 2 minutes. Pour over the beer and a dash of Worcestershire sauce, and allow the liquid to come to the boil.
• Cover with a lid, turn the heat down and simmer for 30-40 minutes until the lamb is tender and the sauce is thickened, sticky and spicy. Add a splash of water if it becomes too dry. Check the seasoning, then stir through the fresh tomatoes and chopped parsley.
• Meanwhile, preheat a griddle pan over a high heat. Toss the corn on the cob in the remaining 1 tbsp olive oil, and cook in the griddle pan for 15-20 minutes, turning occasionally, until tender and caramelised. Remove and, with a sharp knife, cut into thick rounds. Mix the diced chilli and grated lime zest into the softened butter and melt over the corn pieces.
• To serve, spoon the lamb onto a bed of tortilla chips and sprinkle with grated cheese. Serve the caramelised corn alongside.

MEXICAN-STYLE CHILLI RIBS

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

CHIPOTLE BRAISED LAMB SHANKS

Steps:

• Season the lamb shanks with salt and pepper. In a large, heavy braising pan, heat the oil over high heat. Sear the shanks until browned on each side, 2 minutes per side. Decrease the heat to low. Add all remaining ingredients except tortillas and garnish to the pan, cover, and simmer over low heat until the meat starts to fall off the bones, about 4 hours.
• Remove from the heat. Strain the braising liquid and return the strained liquid to the pan. Cook over low heat until thickened and saucelike, about 30 minutes. Shred the meat by hand and return to the pan. Serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.