welcome home dinner

Connor and I spent the entire day yesterday unpacking and finding places for all his dorm stuff. And since I’d left all his bedroom belongings in Marissa’s room after the new carpet was installed last month, we had the added fun of putting his room back together. Marissa’s room has wood floors and because she is still at school, it has served as the perfect “storage” space all this time. Needless to say, Connor (and I) deserved a nice relaxing meal last night. Welcome home sweet boy!

Unfortunately, I took the picture before the sauce was poured on, so you’ll have to just imagine it there…

Arizona Lamb Chops

3 tablespoons chipotle chili powder, divided
3 tablespoons olive oil, divided
3 tablespoons chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon ground cumin
2 minced garlic cloves or 2 frozen garlic cubes
10 1-inch-thick lamb loin chops
1/4 cup chopped shallots
2 cups dry red wine
2 cups beef stock or canned beef broth
3 tablespoons chilled butter, cut into small pieces

Combine 2 tablespoons of the chili powder, 2 tablespoons of the olive oil, cilantro, oregano, cumin, and garlic in a glass baking dish, add lamb chops and rub on the mixture to coat.  Cover and refrigerate for at least 5 hours or up to overnight.

Heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add shallots and sauté 2 minutes. Add red wine, beef stock, and the remaining tablespoon of chili powder. Boil until sauce is reduced to 3/4 cup, about 20 to 25 minutes. Remove sauce from heat. Add butter, 1 piece at a time, whisking until melted after each addition.

Prepare barbecue to medium-high heat. Grill lamb chops to desired doneness, about 6 minutes per side for medium-rare.

Place 2 lamb chops on each of 5 plates. Spoon sauce over lamb and serve.

Serves 5