Grilled Lamb Chops With Spicy Chili-Cilantro Sauce

Recipe Ingredients

4 tablespoons	60ml	Chili powder
3 tablespoons	45ml	Chopped fresh cilantro
1 tablespoon	15ml	Dried oregano
1 tablespoon	15ml	Ground cumin
1 1/2 teaspoons	7.5ml	Garlic powder
8		Lamb loin chops, 1" thk - (abt 3 lbs total)
1 tablespoon	15ml	Olive oil
1/4 cup	36g / 1.3oz	Chopped shallots
1 tablespoon	15ml	Chopped garlic
2 cups	474ml	Dry red wine
2 cups	474ml	Beef stock or canned beef broth
4 tablespoons	60ml	Butter - (1/2 stick) - chilled, and
		Cut into 1/2" pieces

Recipe Instructions

Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and saute 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.

Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.

Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, June 1998

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