Chipotle Lamb Chops
Tender Chops in an adobo chipotle sauce
Ingredients
- 2 Chipotle Chile peppers in adobo sauce (canned)Plus 2 tbsp sauce from the can
- ¼ tsp dried thyme
- ½ cumin
- 4 lamb shoulder chops (about 1.75 - 2 pounds total)
- kosher salt
- tbsp Extra Virgin Olive Oil (EVOO)
- ½ cup chopped onion
- 3 cloves garlic, chopped
- 1 bunch chopped fresh cilantro (leaves and stems)
- ½ tsp cinnamon
- 28 oz can fire roasted tomatoes
- 1/4-1/2 cup white or red wine
Instructions
- Mince and the chiles with a large knife. Combine with 2 tbsp adobo sauce from the can. Add thyme and cumin and mix.
- Season the lamb chops with salt and coat with the Chile mixture
- Heat the EVOO in a large skillet over high heat. Add the lamb chops and cook until browned on both sides, about 8 - 10 minutes.
- Stir in the onion, and cook a couple minutes. Add the garlic, cilantro and cinnamon and cook about 2 minutes. Add the tomatoes and bay leaf, using a wooden spoon to scrape the browned bits from the bottom of skillet. Add wine if desired and let simmer for 20 minutes until meat is tender and sauce has thickened