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  1. Home
  2. bbq lamb recipe

Barbacoa marinated lamb cutlets

Looking for a dinner that will really impress? Go no further! - by Amy Sinclair
  • 15 Apr 2019
Barbacoa marinated lamb cutlets
Prep: 5 Minutes - Cook: 25 Minutes - Easy - Serves 4
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This traditional North Mexican barbacoa marinade gives a lovely flavour without overpowering the wonderful British lamb.

Ingredients

2 dried ancho chillies

1 dried chipotle chilli

6 garlic cloves

½ onion

100ml olive oil

8 lamb cutlets

micro herbs, to decorate

Method

  1. The day before, remove seeds and stem from the ancho and chipotle chillies. Put skin-side down in a dry frying pan over a medium heat, turning until softened and toasted without burning.

  2. In the same pan, cook the garlic and onions on a medium heat until slightly blackened all over. Once cooled, place in a blender with the chillies, olive oil and a pinch of salt. Whizz to a paste.

  3. Rub the lamb cutlets with the marinade at least 12 hours before cooking, preferably overnight, and store in the fridge. Remove them at least an hour before cooking to allow them to come to room temperature.

  4. Heat a frying or griddle pan over a medium heat. Cook the lamb cutlets until the fat turns brown and starts to melt (around 7 mins), then cook the other side for at least 5 mins more – this will need at least two batches, depending on the size of your pan. We like to serve them pink, sprinkled with sea salt and herbs.

  • mexican recipe
  • top 10 roast lamb recipe
  • international lamb recipes
  • bbq lamb recipe
  • lamb recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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