Lamb Chops with Pasilla Chile Sauce from Rustic Mexican
Discover delicious Lamb Chops with Pasilla Chile Sauce from the perfect cookbook, Rustic Mexican. Perfect for special occasions or group dining. Try it now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingbythebook.com.
Cooking tools:
- Mixing bowl
- Measuring spoon
- Measuring cup
- Griddle
- Tongs
- Saucepan
- Blender
- Coarse sieve
- Food mill
- Grill
- Cast-iron grill pan
- Oven
- Instant-read thermometer
- Cutting board
- Chef's knife
- Garlic press
- Plate
- Serving bowl
- Spoon
- Whisk
- Kitchen scale
Ingredients
- ½ cup (125 ml) olive oil
- Juice of 1 lemon
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons ancho chile powder
- ½ teaspoon red pepper flakes
- Fine sea salt and freshly ground black pepper
- 2 sprigs fresh oregano, minced
- 6 sprigs fresh flat-leaf parsley, minced
- 12-18 thick-cut lamb chops, 4-6 oz each
- 4 large dried pasilla chiles (about 2 oz), preferably imported from Mexico
- 2 medium tomatillos, husked and rinsed
- ¼ yellow onion, sliced
- 1 clove garlic, sliced
- ⅛ teaspoon dried oregano, preferably Mexican, rubbed
- 1 cup (250 ml) chicken stock, preferably homemade
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