Natural lamb cutlets in chipotle sauce

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 285, total fat 11 G., saturated fats 3 G., proteins 31 G., carbohydrates 13 G., fiber 2 G., cholesterol 91 mg, sodium 607 mg, sugar 0 G.

Natural bone-in lamb chops are rubbed with chipotle pepper paste, fried until golden brown, sealing in the delicious juices, and then simmered in a fragrant tomato sauce with garlic and cilantro. For the most intense flavor, use canned fire-roasted tomatoes for this recipe. Serve the lamb chops with the sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 chipotle peppers in adobo sauce + 2 tablespoons jarred sauce
0.5 tsp ground cumin
1/4 tsp dried thyme
8 natural bone-in lamb shoulder cutlets (approximately 1 kg)
1 tbsp extra-virgin olive oil
0.5 cup chopped white onion
3 cloves garlic, chopped
1 cup coarsely chopped fresh cilantro (leaves and stems)
2 bay leaves
0.5 tsp ground cinnamon
1 can (800 g) canned whole plum tomatoes, preferably roasted

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mutton, cilantro, thyme, cumin, chipotle peppers in adobo sauce, fried tomatoes, bay leaf, cinnamon

Cooking the dish according to the recipe:

Chop and mash the chipotle peppers with a large knife until they form a paste, then combine in a small bowl with the adobo sauce, cumin, and thyme. Sprinkle the lamb chops with salt and rub with the chili mixture.
Heat olive oil in a large Dutch oven or wide, deep skillet over high heat. Add the lamb chops and cook until golden brown on both sides and a crust begins to form, 8-10 minutes.

Add the onion and cook until softened, about 4 minutes. Add the garlic, cilantro, bay leaf, and cinnamon and cook until the garlic is softened, about 3 minutes. Add the tomatoes with their juices; break up the tomatoes with a wooden spoon and scrape up any browned bits. The patties should be barely submerged in the liquid; add up to 1/2 cup more water if needed. Cook until the meat is tender and the sauce has thickened slightly, about 20 minutes. Serve the patties with the sauce.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Food Network - recipes / Tex-Mex

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