North Mexican Lamb Cutlets

Charmaine Lu -
  • 2 ancho dried chillies, seeds removed
  • 1 chipotle dried chilli, seeds removed
  • 6 cloves of garlic, chopped
  • ½ onion, chopped
  • 100ml olive oil
  • 8 lamb cutlets
  • Torn herbs, to serve
  • The day before, toast the dried chillies in a frying pan until softened. Cook the onion and garlic until slightly blackened, then place in a blender with the chillies, oil and some seasoning. Whizz to a paste, then rub all over the cutlets and marinate for at least 12 hours in the fridge.
  • When ready to cook, heat up a griddle pan and cook the lamb until the fat is browned and melting - about 7 mins. Turn and cook the other side for 5 mins more, then serve with torn herbs and all your favourite Mexican sides.
25 mins
4 serving