Mexican Lamb Cutlets

Charmaine Lu -

  • 2 dried ancho chillies or similar
  • 1 dried chipotle chilli
  • ½ onion
  • 6 garlic cloves
  • 100ml olive oil
  • 8 quality lamb cutlets
  • Chopped coriander, to serve
  • The previous day, remove the stem and seeds from the dried chillies. Place in a dry pan and cook until softened. Add the garlic and onion half in the same pan until charred all over, then place in a blender with the chillies, oil and some seasoning. Whizz to a paste. Coat the lamb cutlets with the marinate and leave overnight in the fridge.
  • The next day, heat a griddle pan with a splash of oil and cook the lamb cutlets for 7 mins, then flip and cook for 5 mins on the other side. Serve medium with a scattering of coriander and some brown rice or salad.
25 mins
4 serving