The hubbz and I both love lamb, but I don’t have a lot of experience with it. Actually, this was my 2nd venture into lamb world. I love the mildly gamey taste of it and I especially love how easy it is to prepare. These were a hit served with the Calabacitas.
Grilled Lamb Chops
For this dish I kept the lamb pretty simple. It was marinated with crushed garlic, sea salt & black pepper, I made a little rub of it with a bit of extra virgin olive oil. Marinate for how long? As short as 10 minutes or as long as a few hours like I did here. Remember this was part of the 24, 24, 24 event, so I did as much prep work as possible.
Once ready to cook them, preheat the oven to 375° and heat a skillet with a bit of olive oil and seared the chops on all sides. Once browned, leave them in the skillet and place them in the oven, allowing them to roast for about 15 minutes for rare lambs.
Remove and allow them to rest at least 10 minutes before carving. Serve with the chutney and Calabacitas.
Three Chili Chutney
1 poblano peppers, roasted
2 Anaheim or Hatch peppers, roasted
1 canned chipotle chile, seeded & minced
1 granny smith apple, unpeeled & diced
1/2 cp sherry vinegar
1/2 cp water
1/2 cp light brown sugar
1/4 cp granulated sugar
1 teaspoon garlic, minced
Roast the poblanos on a grill or under a broiler. After they have cooled, peel off the charred skin, seed and dice.
Combine the chilies with the remaining ingredients in a saucepan and cook over a moderately low heat for about 25 minutes (until the apple is tender and most of the liquid is evaporated).
Cook until the apples are tender and the chutney has thickened.