Welcome to a delectable journey into the realm of flavors with our comprehensive guide to preparing mouthwatering lamb chops enveloped in a tantalizing guajillo chili sauce, accompanied by hearty charro beans. This article will unlock the secrets of creating this exquisite dish, providing you with a step-by-step roadmap to culinary success. Get ready to tantalize your taste buds as we delve into the art of cooking this savory masterpiece, exploring the perfect balance of spices, textures, and aromas that will leave you craving for more.
Here are our top 10 tried and tested recipes!
LAMB CHOPS WITH GUAJILLO CHILI SAUCE AND CHARRO BEANS
Provided by Alex Witchel
Categories dinner, sauces and gravies, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 25
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.
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 CHILLI & LIGURIAN BROAD BEAN PESTO
Impress dinner guests with these lightly spiced lamb chops served on a bed of broad bean pesto. Serve with fennel fronds, a drizzle of olive oil and lemon
Provided by Diana Henry
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Put the chops in a large bowl with the olive oil, lemon juice, chilli and some black pepper. Turn them with your hands, cover and put in the fridge to marinate for a few hours.
- Shell the broad beans and cook them in boiling water for 2-3 mins until tender. Drain and rinse in cold water. Slip each bean out of its skin, put them in the bowl of a food processor and add the garlic, mint and anchovy fillets. Remove any fronds from the fennel and set them aside with the tips. Take off any coarse outer layer, split the fennel in half and remove the hard core from each piece. Discard these. Chop the flesh and the reserved fennel trimmings. Heat 2 tbsp of the oil in a small frying pan and fry the fennel flesh gently for 10 mins until soft.
- Tip the fennel into the food processor along with the cheese and a little seasoning. Blitz to a purée while pouring in 120ml of the olive oil. Taste and add the lemon juice. You might find you want a bit more olive oil as well, or a little water to produce a thinner consistency. Remember to season again if you add water. Scrape the purée into a bowl and keep covered in the fridge until you're ready to serve, but let it come to room temperature before you cook the chops.
- Take the chops out of the fridge and bring to room temperature. Heat a griddle pan over a high heat. Lift the chops out of the marinade and, when the pan is really hot, cook until well coloured on each side, seasoning as you go. Press the meaty bit down so that they get good griddle marks. The chops should be pink in the middle when you serve them - they only take 1½ mins on each side as they're so small. Do this in batches if you need to.
- Serve the chops on top of the purée with some mint scattered over, any reserved fennel fonds, a drizzle of extra virgin olive oil and some lemon wedges on the side.
Nutrition Facts : Calories 681 calories, Fat 58 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1.3 milligram of sodium
GUAJILLO CHILI SAUCE
Make and share this Guajillo Chili Sauce recipe from Food.com.
Provided by Chipfo
Categories Sauces
Time 1h
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.
- While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven't done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt). Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
- In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
- Heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You'll know it is done when it has lost that harsh raw-chili edge.
- Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
- Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
- Other chilies you can use - An equal amount of New Mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.
Nutrition Facts : Calories 39.4, Fat 3.4, SaturatedFat 0.5, Sodium 388.2, Carbohydrate 2.2, Fiber 0.2, Sugar 1.1, Protein 0.2
LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES
No one does lamb cutlets/chops better than the Italians and this recipe, which comes to me by way of the great Anna del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful you just want to gnaw every morsel right off the bone. I'd keep side dishes plain - maybe some steamed new potatoes and green beans or somesuch - as this needs no attention-seeking embellishment. And I can't tell you how heavenly they are, should you be lucky enough (and it's unlikely) to have some left over, snatched cold straight from the fridge the day after.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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.
LAMB CHOPS WITH WHITE BEANS AND GREMOLATA
Steps:
- Preheat oven to 400°F.
- Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In casserole brown lamb chops about 1 1/2 minute on each side and tranfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.
- Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata.
- Serve lamb chops with beans.
GRILLED SWEET CHILI LAMB CHOPS
Quick and easy marinade, then throw on the grill. Sweet chili lamb chops, with brown sugar and fresh mint. Serve with pasta salad, coleslaw, or both!
Provided by Mobilejpop
Categories Meat and Poultry Recipes Lamb Chops
Time 8h35m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse lamb chops and pat dry. Set aside.
- Whisk lemon juice, white wine, brown sugar, parsley, mint, vinegar, chili powder, chipotle powder, garlic, Worcestershire, liquid smoke, salt, and black pepper together in a large mixing bowl to emulsify. Add lamb chops. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook lamb chops on the preheated grill until browned and only slightly pink in the centers, brushing with marinade frequently, about 6 minutes per side. Stand chops upright for the final turn, which heats the bone and cooks the meat internally. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest lamb chops for about 3 minutes before serving.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 24 g, Cholesterol 56.3 mg, Fat 14.9 g, Fiber 4.8 g, Protein 15.8 g, SaturatedFat 5.8 g, Sodium 154.8 mg, Sugar 14.1 g
GRILLED LAMB CHOPS WITH SPICY CHILI-CILANTRO SAUCE
Categories Lamb Broil Father's Day Backyard BBQ Summer Grill/Barbecue Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.
- Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and sauté 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.
- Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.
LAMB CHOPS WITH CILANTRO-MINT CHIMICHURRI
This is an adaptation of a chimichurri sauce served over grilled meat. In this case, it's a cilantro mint chimichurri topping some broiled lamb chops. I would imagine the chimichurri would be great over steak, chicken or pork, too. The chimichurri is best eaten the day it is made, due to the fresh herbs used. Recipe courtesty of Ingrid Hoffmann.
Provided by LifeIsGood
Categories Lamb/Sheep
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chimichurri:.
- Combine the cilantro, parsley, mint, serrano chile, rice vinegar, lime juice, honey and salt into a food processor bowl and pulse into a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl and cover with plastic wrap. Refreigerate for up to 3 hours. *Bring to room temperature before serving.
- Lamb:.
- Prehat broiler to high and place the oven rack at its highest position.
- Season the lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, about 1-2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes or so.
- Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!
CHILLI GINGER LAMB CHOPS
Marinate your chops with ginger, lemon, chilli and cumin then chargrill until juicy in the middle
Provided by Sara Buenfeld
Categories Main course
Time 18m
Number Of Ingredients 7
Steps:
- Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
- Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.
Nutrition Facts : Calories 227 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 30 grams protein, Sodium 0.2 milligram of sodium
Tips:
- Choose high-quality lamb chops: Look for chops that are bright red in color and have a good amount of marbling.
- Marinate the lamb chops: Marinating helps to tenderize the meat and infuse it with flavor. You can use a variety of marinades, but a simple olive oil, garlic, and herb marinade is a good option.
- Cook the lamb chops over high heat: This will help to sear the meat and create a nice crust.
- Use a meat thermometer to ensure that the lamb chops are cooked to your desired doneness: Medium-rare is a good option for lamb chops, as it will keep the meat juicy and tender.
- Serve the lamb chops with your favorite sides: Some good options include roasted vegetables, mashed potatoes, or a salad.
- Garnish the dish with fresh herbs: This will add a pop of color and flavor.
Conclusion:
Lamb chops with guajillo chili sauce and charro beans is a delicious and flavorful dish that is perfect for a special occasion. The lamb chops are tender and juicy, the sauce is rich and savory, and the beans are creamy and flavorful. This dish is sure to impress your guests. If you are looking for a new and exciting way to cook lamb chops, this recipe is a great option.
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