Barbacoa Lamb Chops
Back home
1 min read

Barbacoa Lamb Chops

Barbacoa Lamb Chops

Ingredients

Method

  • 2 dried ancho chillies, toasted in a dry pan
  • 1 dried chipotle, toasted in a dry pan
  • 6 cloves of garlic
  • ½ white onion
  • 100ml olive oil
  • 8 lamb cutlets
  • Chopped coriander, to serve
  • Cook the onions and garlic in a pan until browned all over. Pop in a blender with your chillies (of which you’ll need to trim the seeds and stalk), olive oil, and some salt, and whizz to a paste. Rub the marinade all over the lamb, and leave in the fridge overnight.
  • When ready to cook, heat up a griddle pan and cook the lamb cutlets until the fat is rendered and golden (about 7 mins) on one side, then flip and cook for 5 mins on the other side. Serve with flatbreads and chopped coriander.
25 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box