When it comes to chile powder, there's the stale dust that's been sitting in your spice rack for a year, and then there's the lively, homemade chipotle version you'll learn how to make in The Austin Cookbook, by Paula Forbes. While this recipe will give you more seasoning than you'll need for these grilled lamb loin chops, it's the kind of problem we're all too happy to have on our hands.
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Chipotle Lamb Loin Chops
Recipe excerpted from 'The Austin Cookbook,' by Paula Forbes (Abrams Books). Copyright © 2018
Yield: 6 servings
Prep Time: 10 minutes, plus cooling and resting time
Cook Time: 15 minutes
Total Time: 25 minutes, plus cooling and resting time
For the Rub:
¼ cup (24 g) chipotle chile powder
¼ cup (60 ml) vegetable oil
3 dried chipotle chiles, seeds and stems removed
1 dried ancho chile, seeds and stems removed
6 garlic cloves, peeled
⅓ cup (80 g) salt
2 tablespoons dried Mexican oregano
For the Lamb Chops:
4 pounds (1.8 kg) bone-in loin lamb chops
2 tablespoons olive oil
1. To make the chipotle powder: Heat the oil in a skillet over medium heat. Fry the chipotle and ancho chiles in batches, turning them as they puff up, about 10 seconds on each side. Drain on paper towels and let cool; the chiles should be crisp and dry once cooled. Grind into a powder in a spice grinder or, in a pinch, a food processor.
2. Put the chipotle powder, the garlic, salt and oregano in a food processor, and grind into a coarse rub. If the rub looks wet, dry it in a 150°F (65°C) oven for an hour or so. Let cool. Therub will keep in an airtight container in the pantry for up to 3 months.
3. Make the lamb chops: Rub the lamb chops all over with the oil. Then dust the chops with the rub, brushing off any seasoning that doesn’t stick.
4. Heat a charcoal grill (or a cast-iron grill pan) to high heat. Grill the lamb chops for about 3 minutes on each side for medium rare and let rest for 5 minutes before serving.