This entree was prepared by my husband following our mussel appetizer. Originally the plan was to grill these, however with no bbq, we resorted to pan cooking, which turned out excellent. The marinade and sauce made these very tender and full of flavor.
Lamb Chops
6 lamb chops x 1 inch thickness
2 T chopped fresh cilantro
2 T chili powder
1 T dried oregano
1 T ground cumin
1 1/2 tsp garlic powder
Chili-Cilantro Sauce
1 T olive oil
1/4 cup chopped shallow or green onion
1 T garlic, minced (about 2-3 cloves)
1 T cilantro, chopped
2 cups red wine
2 cups beef stock
4 T butter
Combine the ingredients under the Lamb Chops heading and coat the lamb chops with mixture and marinate for 6-8 hours. Cover and refridgerate.
Prepare the cilantro sauce: heat 1 T oil in medium saucepan, add shallots, garlic and sautee for 2 min. Add wine, beef stock and 1 T chili powder. Boil until sauce reduces to about 1 cup (takes a while). Remove sauce from heat and stir in butter 1 piece at a time, whisking to incorporate. Stir in the fresh chopped cilantro.
Grill lamp chops at medium-high heat about 5-6 min per side. Pour sauce over the chops and serve with goat cheese stuffed grilled tomatoes, green and yellow beans.
Wine: Folonari Valpolicella Classico 2003 Ripasso (aged 1 year in oak barrels and than properly stored for 1 year)
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