LAMB & GOAT RECIPES
Whilst not the most commonly used ingredients in Mexican cuisine, these recipes for lamb & goat dishes will show you not to count them out:
Lamb & Goat Recipes
Marinated Lamb Chops
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Add the taste of Mexico to your lamb chops by marinating them in the combined flavours of ancho, mulato, and pasilla chillies.Ingredients
- 5 ancho chillies, membranes and seeds removed
- 2 mulato chillies, membranes and seeds removed
- 2 pasilla chillies, membranes and seeds removed
- 2 onions, coarsely chopped
- 2 cloves garlic
- 1 bay leaf
- 2 sprigs parsley
- Pinch of dried oregano
- 6 black peppercorns
- 1 clove
- 120ml apple cider vinegar
- 12 160g lamb chops
- 4 tsp vegetable oil
- 475ml white wine
- 1 tbsp lard
- Salt
- Grated panela or feta cheese, to serve
- Onion, finely chopped, to serve
- Black olive, pitted and chopped, to serve
Recipe
- Put the chillies in a bowl, add enough hot water to cover, and soak for 15 minutes. Drain.
- Put the chillies, onion, garlic, bay leaf, parsley, oregano, peppercorns, clove, and vinegar into a blender, add a pinch of salt, and process until thoroughly combined.
- Put the lamb chops into a dish and pour the chilli mixture over them, turning to coat. Cover with clingfilm and let marinate in the fridge for 12 hours; turning the chops occasionally whilst they are marinating.
- Heat the oil in a small saucepan. Pour in the marinade and the wine, and cook for about 20 minutes, stirring occasionally, until thickened.
- Melt the lard in a frying pan. Add the chops and cook for 4-5 minutes, then turn over and cook for an additional 4-5 minutes.
- Transfer the chops to individual serving plates, pour the sauce over them, and sprinkle with the grated cheese, onion, and olives. Serve immediately.
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