Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Ancho Espresso Lamb Chops

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Ancho Espresso Lamb Chops

Article excerpt

To cool the effect, serve with a side dish of cucumbers mixed with sour cream or Greek yogurt, chives and mint does the trick.

6 loin lamb chops, each about 1 to 1¼ inches thick, total 1¾ pounds

3 tablespoons ancho espresso rub, see recipe

Pat lamb chops dry and place on a broiler pan or a shallow baking sheet with sides. Press some of the rub into all sides of the chops. Let stand, 30 minutes. Or refrigerate up to 1 day.

Position the rack 6 inches from the heat source; heat the broiler. Broil the lamb chops, 4 minutes. Flip the chops; continue broiling until meat feels nearly firm when pressed (medium-rare), 2 to 4 minutes more. Transfer chops to a serving platter. Serve chops with a side of the cucumbers.

Makes 3 servings.

- Chicago Tribune

Ancho Espresso Rub

If ancho chili powder is unavailable, you can substitute chili powder, but omit the cumin. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.