Barbacoa Lamb Chops
Barbacoa Lamb Chops



  • 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

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