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Grilled Oaxaca Mole Rubbed Lamb Chops
6 lamb chops
6 tablespoons vegetable oil
½ cup Oaxaca Mole Rub (recipe below)
Mole Ingredients:
¼ cup Unsweetened Cocoa Powder
¼ cup confectioner’s sugar
2 teaspoons kosher salt
1 teaspoon fresh ginger, chopped
1 teaspoon star anise, ground
½ inch piece cinnamon stick, crushed
1 ½ teaspoons coriander, ground
1 ½ teaspoons dried oregano, ground
½ teaspoon dried marjoram, ground
¼ teaspoon allspice, ground
¼ teaspoon cloves, ground
1 tablespoon dried ancho chile, ground
1 tablespoon New Mexico Chile, ground
1 tablespoon chipotle pepper, ground
¼ teaspoon freshly grated black pepper
2 tablespoons sesame seeds, toasted
2 tablespoons raw peanuts, toasted
Fresh cilantro for garnishing
Place all mole ingredients into a blender and grind or using a mortar and pestle, grind ingredients together. Rub the lamb chops with vegetable oil and the mole mixture.
Cover and refrigerate for two hours. Prepare grill for medium heat, and spray with non stick cooking spray. Place chops onto grill and cook until meat 6 minutes per side.
Serves 6.
Cheryl Perry
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