Lamb Chops With Guajillo Chili Sauce and Charro Beans
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 5thyme sprigs
- 5oregano sprigs
- 10parsley sprigs
- 10cilantro sprigs
- 4garlic cloves
- 1cup dry white wine
- ¼cup extra virgin olive oil
- 12double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
- Salt
- pepper
- 5guajillo chilies
- 3garlic cloves
- ¼cup chopped onion
- 1whole plum tomato
- 4cups beef or vegetable stock
- 1tablespoon olive oil
- Salt
- freshly ground black pepper
- 2tablespoons olive oil
- ½cup finely diced red onion
- 1clove garlic, finely diced
- 1small jalapeño, stemmed, seeded, and finely diced
- 215- to 16-ounce cans cannellini beans, rinsed and drained
- Salt
- freshly ground black pepper
For the Lamb
For the Sauce
For the Beans
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
990 calories; 64 grams fat; 21 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 6 grams polyunsaturated fat; 62 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 35 grams protein; 1688 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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For the Lamb
- Step 1
For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.
- Step 2
For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
- Step 3
Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.
- Step 4
For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.
- Step 5
To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.
Private Notes
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Cooking Notes
Edward B. Blau
I cheated.
We had four very thick lamb chops.
For the marinade I used a dry Italian herb mix, salt pepper and olive oil.
For the sauce I used olive oil, guajillo chili powder, garlic powder, minced shallots, white wine, a tbs of tomato paste and chicken stock.
I reduced the stock by half and poured it over the cooked beans and put dollop on the lamb chops after they were cooked in a cast iron grill skillet.
A green salad and a lovely 2010 Italian red and we fell to it.
It was delicious.
jim in japan
Delicious! I cooked as written (except used single-cut lamb chops, which was plenty). Next time would reduce amount of stock in sauce (made far more than we could use) but would otherwise make again as is. The marinated lamb chops would also be great as a summer dish without the sauce and beans.
so easy and so tasty!
I loved this! We served it with white rice. My Mexican husband was thrilled with this recipe.
Chris
Chilies, in Mexican cooking, are usually rehydrated after being toasted. This recipe does not call for that. When tasting while making the sauce, I noticed dry unpalatable flakes in the sauce. I remedied that with a Vitamix, but will add the rehydration step next time.
Peggy Crews
This sauce is delicious! I halved the amount of stock which produced a medium-thick gravy. I added approx 1/4 teaspoon of chipotle powder which upped the spiciness and added some nice smoke. Love this!
Jeff
Yes. I opted for toasting in 2 whole chipoltes with the guajillos, adding a lovely smokiness to the spice
Jeff
I also toasted some fennel seeds in the bean pan before adding the oil. I find as well that a tiny pinch of cinnamon acts to bring the flavors together in lots of Mexican dishes--not enough to spot it, just enough to goose the flavor.
Jason
The sauce a little too bitter so I experimented with adding an anchovy for salt and then some maple syrup to bring in a little sweetness. This did the trick and was a nice balance with the spicy beans and rich lamb.
Edward B. Blau
I cheated.
We had four very thick lamb chops.
For the marinade I used a dry Italian herb mix, salt pepper and olive oil.
For the sauce I used olive oil, guajillo chili powder, garlic powder, minced shallots, white wine, a tbs of tomato paste and chicken stock.
I reduced the stock by half and poured it over the cooked beans and put dollop on the lamb chops after they were cooked in a cast iron grill skillet.
A green salad and a lovely 2010 Italian red and we fell to it.
It was delicious.
Private notes are only visible to you.
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