Chipotle Grilled Lamb Chops With Salsa Cruda

BY ROBIN BARR SUSSMAN — Spring 2014

Chef Scott Blankinship of Dallas’ Tower Club uses the Mexican staple chipotle peppers in adobo sauce to marinate his luscious grilled lamb chops. The dried chipotles add spicy-smoky flavor to the marinade while the Salsa Cruda, a colorful bean, mint, and tomato mélange, contributes cool tang and texture.

2 whole chipotle peppers in adobo sauce
1 teaspoon cumin
1 teaspoon ground coriander
1 tablespoon kosher salt
4 ounces grape seed oil
18 Frenched lamb chops
Salsa Cruda (recipe follows)
6 sprigs mint 

Puree the chipotle peppers in a food processor or blender. In a large bowl, add the pureed peppers, cumin, coriander, salt, and grape seed oil, mixing to combine. Place the lamb chops in the bowl and thoroughly coat with the marinade, leaving them to marinate for about 30 minutes.

Preheat a grill to high heat. Remove the lamb chops from the marinade and wrap the tip bones with foil so they don’t burn. Grill the chops about 4 minutes each side or until desired doneness.

To serve, spoon the Salsa Cruda over the lamb chops and garnish with mint sprigs.

Yield: 6 servings

 

SALSA CRUDA

1 cup cooked cranberry beans or white beans
2 heirloom tomatoes, diced
1 clove garlic, minced
1/4 cup shallots, minced
1/4 cup scallions, chopped
2 serrano peppers, seeded and diced
1/4 cup fresh mint, chopped
1 teaspoon sugar
juice of 2 limes
1 teaspoon salt

In a large bowl, add all ingredients and combine well. Cover the bowl and refrigerate until you are ready to serve with the lamb chops.

Note: To enhance flavors, prepare the Salsa Cruda the day before you plan to serve it.

CHEF’S TIP: “To make the most of your spices, use whole seeds like cumin and coriander and toast them before adding them to a spice grinder.”

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