Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites--chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.
- 1 cup fresh lemon juice
- 1 cup dry red wine
- 1 cup red wine vinegar
- 3/4 cup chile-flavored mustard
- 3/4 cup chile-and-herb-infused olive oil
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons minced onion
- 2 to 3 chiltepins, crushed
- Salt and freshly ground black pepper
- 4 lamb chops
Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well.
Marinate the lamb in the mixture for an hour at room temperature.
Remove the lamb and reserve the marinade.
Grill or broil the lamb chops to desired doneness.
Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes.
To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.