Cinnamon Lamb Chops with Chile Pepper Sauce Recipe

You will love these Cinnamon Lamb Chops with this delicious bold and spicy chile pepper sauce.  The flavors are simple yet just so right.  Not only is the color beautiful, but it has big flavors that will knock your socks off.

Serve this lamb dish with this fantastic Herb Vinaigrette Infused Couscous to add some fresh coolness.  This delicious whole wheat Herb Vinaigrette Infused Couscous recipe is a health yand refreshing pasta dish with bright spring flavors that would enhance any meal you would choose to serve it with.

Cinnamon Lamb Chops recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

 

Cinnamon Lamb Chops

 

Cinnamon Lamb Chops with Chile Pepper Sauce Recipe:

Cinnamon Lamb Chops with Chile Pepper Sauce Recipe

Prep Time: 20 minutes

Cook Time: 6 minutes

Yield: 4 servings

Ingredients:

2 racks of frenched lamb chops*
1 tablespoon minced lemon zest
1 tablespoons fresh-squeezed lemon juice
2 teaspoons ground cinnamon
1/8 teaspoon coarse salt
Spicy Chile Pepper Sauce (see recipe below)

* Definition:  Frenched means to cut the meat away from the end of a rib or chop so that part of the bone is exposed.  See photo below.

 

Instructions:

In a small bowl, combine lemon zest, lemon juice, cinnamon, and salt.

Slice the frenched lamb rack into single chops.  Rub the lamb with the lemon/cinnamon mixture on all sides.  Let stand at room temperature for 1 hour.

Frenched Lamb Chops


Broil or grill the prepared lamb chops approximately 2 to 3 minutes per side for medium rare and an internal thermometer registers 120 degrees F. (use a meat thermometer to test for doneness).

Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Makes 4 servings.

 

Spicy Chile Pepper Sauce:
Chili Pepper Sauce1 red bell pepper
3 dried Guajillo chile peppers
5 dried Arbol chile peppers
garlic cloves (skins removed)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon coarse salt
1 teaspoon smoked paprika

Place the whole bell pepper either over a flame or under the broiler of your stove until the skin is charred.  Place in a bowl, cover with plastic wrap, and let steam for approximately 10 minutes.  Peel the charred skin off the pepper, remove stem and seeds, and cut into chunks.  Place the prepared bell pepper chunks in your food processor.

Remove stems from the dried chile peppers and shake out the seeds or then scrape out the seeds with a spoon.  Place the chile peppers in a bowl of cold water and let stand 45 minutes.  Once dehydrated, place chile peppers and 2 tablespoons of water (from the bowl) in the food processor.

Using either a mortar and pestle or a spice grinder, grind the garlic, toasted caraway seeds, coriander seeds, cumin seeds, salt, and smoked paprika until a paste forms.  Transfer the prepared paste to the food processor with the bell pepper chunks, and dried chile peppers; puree until smooth.

Sauce can be kept in the refrigerator for 2 weeks.

Makes about 3/4 to 1 cup sauce.

 

https://whatscookingamerica.net/KarenCalanchini/CinnamonLambChops.htm

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Categories:

Chile Peppers    Lamb   

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