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Print this Recipe    Lamb Chops 17

CHIPOTLE-MARINATED LAMB CHOPS
Makes 4 servings.

1 (7-ounce) can chipotle chiles en adobo
3/4cup plus 1 tablespoon balsamic vinegar
6 cloves garlic
6 sprigs fresh oregano
2 bunches cilantro
16 lamb chops cut from rack

2 tablespoons olive oil
4 carrots, cut into 2-inch julienne
4 leeks, well rinsed and cut into 2-inch julienne
2 cups chicken stock
12 small tomatoes, seeded and chopped

Combine chipotles, 3/4 cup balsamic vinegar, garlic, oregano and
1 bunch cilantro in blender or food processor. Puree and pour into
mixing bowl. Holding by bone, dip each lamb chop into puree. Keep
bone section dry. Cover chops and marinate overnight in refrigerator,
or 3 hours at room temperature. Reserve chipotle puree.

Heat olive oil in large, heavy skillet over medium-high heat.
Place chops in hot pan and cook 4 minutes per side. Transfer
skillet With chops to 350-degree oven 5 minutes. May have to be
done in batches. Remove skillet from oven. Transfer chops to
serving dish and keep warm.

Place skillet on medium heat and pour in remaining 1 tablespoon
balsamic vinegar. Reduce while scraping lamb juices and marinade
from bottom of pan. For hotter sauce, add reserved chipotle puree
to taste. Add carrots and leeks, keeping to 1 side of skillet.
Chop remaining bunch cilantro, reserving few sprigs for garnish.
Add to skillet with chicken stock and tomatoes. Reduce heat to
low and cook until sauce starts to thicken.

Remove carrots and leeks to serving plate. Pour sauce into blender
or food processor and process until smooth with some chunks. Place
lamb chops on carrots and leeks and pour sauce over. Garnish with
Mint Cream and reserved cilantro sprigs.


Mint cream

1 cup sour cream
1/2 cup packed fresh mint leaves
1 teaspoon balsamic vinegar

Combine sour cream, mint leaves and vinegar in blender or food
processor and puree. Force through sieve to remove excess fibers.
Makes about 1 cup sauce.

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