Lamb Chops With Guajillo Chili Sauce and Charro Beans
Published March 30, 2010
Evan Sung for The New York Times
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
FOR THE LAMB
5 thyme sprigs
5 oregano sprigs
10 parsley sprigs
10 cilantro sprigs
4 garlic cloves
1 cup dry white wine
¼ cup extra virgin olive oil
12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
Salt
pepper
FOR THE SAUCE
5 guajillo chilies
3 garlic cloves
¼ cup chopped onion
1 whole plum tomato
4 cups beef or vegetable stock
1 tablespoon olive oil
Salt
freshly ground black pepper
FOR THE BEANS
2 tablespoons olive oil
½ cup finely diced red onion
1 clove garlic, finely diced
1 small jalapeño, stemmed, seeded, and finely diced
2 15- to 16-ounce cans cannellini beans, rinsed and drained
Salt
freshly ground black pepper
Nutritional analysis per serving (4 servings)
61 grams carbs; 54 milligrams cholesterol; 828 calories; 27 grams monosaturated fat; 5 grams polyunsaturated fat; 14 grams saturated fat; 49 grams fat; 15 grams fiber; 1597 milligrams sodium; 29 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE LAMB
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I cheated.
We had four very thick lamb chops.
For the marinade I used a dry Italian herb mix, salt pepper and olive oil.
For the sauce I used olive oil, guajillo chili powder, garlic powder, minced shallots, white wine, a tbs of tomato paste and chicken stock.
I reduced the stock by half and poured it over the cooked beans and put dollop on the lamb chops after they were cooked in a cast iron grill skillet.
A green salad and a lovely 2010 Italian red and we fell to it.
It was delicious.
Yes. I opted for toasting in 2 whole chipoltes with the guajillos, adding a lovely smokiness to the spice
@ Chris - In Step 2, the recipes calls for the chilies, garlic, onion, and tomato to be toasted, then added to the saucepan with 4 cups stock and simmered for five minutes - which sufficiently rehydrates the chilies for pureeing in Step 3.
Delicious! I cooked as written (except used single-cut lamb chops, which was plenty). Next time would reduce amount of stock in sauce (made far more than we could use) but would otherwise make again as is. The marinated lamb chops would also be great as a summer dish without the sauce and beans.
I loved this! We served it with white rice. My Mexican husband was thrilled with this recipe.
Chilies, in Mexican cooking, are usually rehydrated after being toasted. This recipe does not call for that. When tasting while making the sauce, I noticed dry unpalatable flakes in the sauce. I remedied that with a Vitamix, but will add the rehydration step next time.
@ Chris - In Step 2, the recipes calls for the chilies, garlic, onion, and tomato to be toasted, then added to the saucepan with 4 cups stock and simmered for five minutes - which sufficiently rehydrates the chilies for pureeing in Step 3.