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Two Snooty Chefs Grilled Oaxaca Molê Lamb Chops

Recipe submitted by  Cheryl Perry – Elizabeth City, NC
Serves 8

Try this savory dish that’s easy to prepare but special enough for a holiday gathering.

8 lamb chops
3 tablespoons vegetable oil
Oaxaca Molê Rub (recipe below) MOLE INGREDIENTS:
1/4 cup Two Snooty Chefs Oaxaca Molê Powder
1 teaspoon unsweetened Cocoa Powder
1 teaspoon confectioner’s sugar
1 teaspoon fresh ginger, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons raw peanuts, toasted
Fresh cilantro for garnishing

SLAW INGREDIENTS:
1 cup apple nectar
1/2 teaspoon lemon juice
1/4 teaspoon grated lemon rind
1 teaspoon brown sugar
1 cup shredded granny smith apples
2 cups shredded Macintosh apples
1/4 cup shaved red onion
Salt & pepper to taste

PROCEDURE:
Place all mole ingredients into a blender and grind until blended. Rub the lamb chops with vegetable oil and the mole mixture. Cover and refrigerate for two hours. Prepare the slaw by reducing the apple nectar, lemon juice, lemon zest and brown sugar in saucepan over medium heat until reduced by half. Cool completely then mix with the shredded apples and onion.  Sprinkle with salt and pepper then chill until serving. Prepare grill for medium heat, and spray with non stick cooking spray. Place tenderloins onto grill and cook until meat 6 minutes per side. To serve, top the lamb chops with a heaping serving of the slaw. Serve with a Spanish red such as Bodegas y Vinedos del Jalón Viña Alarba Old Vines or an Italian wine such as Rosso di Montalcino or Ripasso.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Aboutadmin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture.
Connect with me on Google+

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