Red Mole Lamb Chops

Pink Horizon • December 04, 2016 • No Comments



3 large tomatoes
1/4 T sesame oil
1 ripe plantain, chopped
1 1/2 C ancho chili powder
1/2 T paprika
1/2 T allspice
1/2 t nutmeg
1 T cinnamon
2/3 t black peppercorns
1/2 t chipotle chili powder
1/3 C olive oil
2 cloves Roasted Garlic‎, coarsely mashed
1/2 C peanut butter
3 1/2 oz bittersweet chocolate, chopped
1 T sherry vinegar
2 C chicken stock


Slice tomatoes, empty, upside down on backing sheet. Roast for 20 min at 400F.
Remove skins.
Heat sesame oil, add plantain, caramelize, drain.
Puree in a blender: tomatoes, plantain, ancho chili powder, paprika, allspice, nutmeg, cinnamon, black peppercorns and chipotle chili powder.
Simmer the puree with oil and garlic for 10 min.
Add peanut butter, simmer for 2 min.
Add chocolate, melt.
Add vinegar, stock, simmer for 5 min.
Add salt.

Match made in Heaven:

Cut into chunks of 3-4 chops. Cover with mole and refrigerate overnight. Grill.

Categories Meat and Bird
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