Red Chile Lamb Chops Recipes

LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES

Steps:

• Layer the rib chops between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the chops in a large dish so that they all fit in a single layer.
• Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
• Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
• Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
• Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons or so of water so that they cook in a little liquid.
• Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).
• Transfer the lamb to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chile should you feel like enhancing the dried chili with the pep of fresh.

RED CHILE LAMB STEW

Steps:

• In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes.
• Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat.
• Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan.
• Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes).
• Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems.
• Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb.
• Continuing cooking until potatoes are soft about 30-45 minutes.

CASSANDRA'S YUMMY LAMB CHOPS

Steps:

• Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
• Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
• Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.