Red Chile Lamb Chops
It is important to use "hot" paprika in this recipe, to create the spicy red-chile coating for the lamb chops. Paprika, finely ground dried red-pepper pods, can vary in intensity from mild to pungent; most supermarkets only carry the mild variety. The lamb chops must marinate overnight or up to 3 days before grilling.
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
- 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.
- Toast cumin and coriander seeds over medium heat, shaking pan, until aromatic and just brown, 4 minutes. Grind finely in a spice grinder.
- Combine ground chiles, paprika, cayenne, cumin, coriander, oregano, garlic, oil, vinegar, salt, and pureed peppers. Mix well.
- Salt chops. Place in a nonreactive bowl. Add spice mixture; coat chops. Cover with plastic; refrigerate overnight or up to 3 days.
- 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.
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