Lamb in Black Mole

cokeworldmistg on April 25, 2022

Prep: 25 minutes

Cook Time: 45 minutes Serves: 6, 2 chops each

Ingredients

2 tbsp vegetable oil, divided
½ cup finely chopped onion (1 medium)
1 tablespoon minced garlic (6 cloves)
¼ teaspoon salt, plus more to taste
1 tablespoon ground ancho chile pepper
1 tablespoon unsweetened cocoa powder
1½ cups chicken broth or beef broth
⅓ cup Adobo paste
3 tablespoons almond butter
2 teaspoons packed brown sugar, plus more to taste
12, cut 1 inch thick lamb loin chops
Ground black pepper to taste
¼ cup pepitas (pumpkin seeds), toasted
¼ cup crumbled queso fresco (1 ounce)
¼ cup snipped fresh cilantro

Approximate nutritional values per serving (1 burger):

681 Calories, Total Fat: 54 g, Saturated Fat: 18 g, Cholesterol: 118 mg, Carbohydrates: 11 g, Fiber: 3 g, Total Sugars: 4 g, Protein: 34 g, Sodium: 679 mg, Potassium: 517 mg, Carbohydrate Servings: 1/2

Instructions

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion, garlic and salt; cook 5 minutes or until onion is tender. Stir in ground ancho and cocoa powder; cook for 1 minute. Add broth; bring just to a boil. Add adobo paste, almond butter and brown sugar, whisking until smooth. Reduce heat. Simmer, uncovered, for 5 minutes. If desired, season to taste with additional salt and brown sugar. (The sauce should be thick enough to coat the back of a spoon, like the consistency of whipping cream. Add additional broth if necessary.)
Trim excess fat from lamb chops. Coat chops with the remaining 1 tablespoon oil; sprinkle with salt and pepper. Place chops on the rack of a charcoal or gas grill directly over medium heat. Cover and grill for 14 to 16 minutes for medium-rare (145°F) or 17 to 20 minutes for medium (160°F), turning once halfway through grilling time. Transfer to a serving platter. Let stand for 5 minutes before serving.
To serve, spoon mole over chops. Sprinkle with pepitas, queso fresco and cilantro.