Chipotle Lamb Chops

Directions

1. 1
   Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl.
2. 2
   Season the lamb chops with salt and coat with the chile mixture.
3. 3
   Heat the olive oil in a large Dutch oven or wide deep skillet over high heat.
4. 4
   Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes.
5. 5
   Stir in the onion and cook until soft, about 4 minutes.
6. 6
   Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes.
7. 7
   Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot.
8. 8
   The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed.
9. 9
   Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes.
10. 10
    Serve the chops with the sauce.
11. 11
    Per serving: Calories 285; Fat 11 g (Saturated 3 g); Cholesterol 91 mg; Sodium 607 mg; Carbohydrate 13 g; Fiber 2 g; Protein 31 g
12. 12
    Photograph by Antonis Achilleos