Grilled Lamb Chops with Spicy Chili-Cilantro Sauce
from Bon Appetit (June 1998) - adjusted
2 TBSP chili powder
1 1/2 TBSP chopped fresh cilantro
1/2 TBSP dried oregano
1/2 TBSP ground cumin
3/4 tsp garlic powder
2 lamb shoulder chops (about 1 1/2 pounds)
1 TBSP olive oil
1/4 cup chopped shallots
1 TBSP chopped garlic
1 cup dry red wine
1 cup beef stock or canned beef broth
4 tablespoons (1/2 stick) chilled butter, cut into 1/2-inch pieces
Combine 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 saute 2 minutes. Add red wine and beef stock. Boil until sauce is reduced to a bit less than 1/2 volume, 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.
Notes: I made one goof-up while following this one. I neglected to reserve any chili powder for the sauce (as per the magazine's instructions) and instead put the entire amount in the rub. It worked out just fine (actually quite yummy), but obviously I'll have to try it the other way to see if there's any noticeable difference.Posted by Jennifer at November 27, 2003 9:39 AM