Fw: [G&SRancher] Mexican Lamb Chops with Spicy Chili and Coriander

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BEN MILLER

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Sep 4, 2011, 6:27:26 PM9/4/11
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----- Forwarded Message -----
From: John & Phyllis Williams <blac...@hughes.net>
To: GoatandSh...@yahoogroups.com
Sent: Sunday, September 4, 2011 8:26 AM
Subject: [G&SRancher] Mexican Lamb Chops with Spicy Chili and Coriander

 

Ingredients

4 tbsp chili powder
. handfuls coriander, hopped
. 1 tbsp dried oregano
. 1 tbsp ground cumin
. 1 1/2 tbsp garlic powder
. 8 lamb loin chops, ones trimmed back
. 1 tbsp olive oil
. 30 g shallots, chopped
. 1 clove garlic, chopped
. 450 ml dry red wine
. 450 ml beef stock
. 50 g butter, chilled and cut into 1cm
pieces
. 2 - 3 squares of dark chocolate

To serve:
. lettuce
. white beans
. avocados
. peppers
. coriander
Yields 4 servings
1. Combine 2 tablespoons of the chilli powder, the coriander, oregano, cumin and garlic powder in
small bowl and coat the lamb with it. Place the lamb chops in glass baking dish, cover and refrigerate
for 8 hours or overnight.
2. Heat the olive oil in a saucepan over a medium-high heat. Add the shallots and garlic and fry for 2
minutes before adding the red wine, beef stock and remaining chilli powder. Cook for about 30
minutes, until the sauce is reduced to about 200ml. Remove from the heat, add the butter, a little at a time, and then add the chocolate, whisking after each addition.
3. Meanwhile griddle the lamb chops as desired, remove from heat, and serve immediately with the
sauce and a side salad of lettuce, white beans, avocado, peppers and a sprinkling of coriander

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