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Red Chile Lamb Chops

The hot paprika in this recipe creates the spicy red-chile coating for the lamb chops, so don't be tempted to substitute the mild variety.

  • Servings: 10

Source: Martha Stewart Living, March 1996


  • 3 red bell peppers
  • 2 tablespoons whole cumin seeds
  • 2 tablespoons whole coriander seeds
  • 1/4 cup freshly ground dried ancho chiles
  • 1/4 cup hot paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons dried oregano, lightly toasted and crumbled
  • 2 to 3 cloves garlic, finely chopped
  • 1/2 cup olive oil
  • 3 tablespoons red-wine vinegar
  • 1 teaspoon salt, plus more for seasoning
  • 16 (1-inch-thick) lamb shoulder chops


  1. Roast bell peppers on a grill or under broiler, turning, until skin is blackened. Place in a paper bag until cool enough to handle. Peel, seed, and puree in a food processor.

  2. Toast cumin and coriander seeds over medium heat, shaking pan, until aromatic and just brown, 4 minutes. Grind finely in a spice grinder.

  3. Combine ground chiles, paprika, cayenne, cumin, coriander, oregano, garlic, oil, vinegar, salt, and pureed peppers. Mix well.

  4. Salt chops. Place in a nonreactive bowl. Add spice mixture; coat chops. Cover with plastic; refrigerate overnight or up to 3 days.

  5. Preheat a grill or grill pan to medium hot. Grill chops, turning frequently, for 20 to 30 minutes, until chops are juicy but cooked through.

Cook's Notes

The lamb chops must marinate overnight or up to 3 days before grilling.

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