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Lamb Chops With Guajillo Chili Sauce and Charro Beans

Ingredients

For the lamb

  • 5 thyme sprigs
  • 5 oregano sprigs
  • 10 parsley sprigs
  • 10 cilantro sprigs
  • 4 garlic cloves
  • 1 cup dry white wine
  • ¼ cup extra virgin olive oil
  • 12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
  • Salt
  • pepper

For the sauce

  • 5 guajillo chilies
  • 3 garlic cloves
  • ¼ cup chopped onion
  • 1 whole plum tomato
  • 4 cups beef or vegetable stock
  • 1 tablespoon olive oil
  • Salt
  • freshly ground black pepper

For the beans

  • 2 tablespoons olive oil
  • ½ cup finely diced red onion
  • 1 clove garlic, finely diced
  • 1 small jalapeño, stemmed, seeded, and finely diced
  • 2 15- to 16-ounce cans cannellini beans, rinsed and drained
  • Salt
  • freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      758 calories; 41 grams fat; 8 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 13 grams dietary fiber; 4 grams sugars; 33 grams protein; 56 milligrams cholesterol; 738 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

For the lamb

  1. For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.
  2. For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
  3. Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.
  4. For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.
  5. To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

1 1/2 hours

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