Mexican Lamb Chops with Spicy Chilli and Coriander

The spice is definitely right in this lip-smacking Mexican lamb dish from Mike Robinson
Mexican Lamb Chops with Spicy Chilli and Coriander
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 35 minutes plus 8 hrs marinating
  • Effort: medium



  • 4 tbsp chilli powder
  • handfuls coriander, hopped
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 1/2 tbsp garlic powder
  • 8 lamb loin chops, ones trimmed back
  • 1 tbsp olive oil
  • 30 g shallots, chopped
  • 1 clove garlic, chopped
  • 450 ml dry red wine
  • 450 ml beef stock
  • 50 g butter, chilled and cut into 1cm pieces
  • 2 - 3 squares of dark chocolate

To serve:

  • lettuce
  • white beans
  • avocados
  • peppers
  • coriander


1. Combine 2 tablespoons of the chilli powder, the coriander, oregano, cumin and garlic powder in small bowl and coat the lamb with it. Place the lamb chops in glass baking dish, cover and refrigerate for 8 hours or overnight.

2. Heat the olive oil in a saucepan over a medium-high heat. Add the shallots and garlic and fry for 2 minutes before adding the red wine, beef stock and remaining chilli powder. Cook for about 30 minutes, until the sauce is reduced to about 200ml. Remove from the heat, add the butter, a little at a time, and then add the chocolate, whisking after each addition.

3. Meanwhile griddle the lamb chops as desired, remove from heat, and serve immediately with the sauce and a side salad of lettuce, white beans, avocado, peppers and a sprinkling of coriander.

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