Grilled Chiles and Chops
Spicy lamb chops don’t show up on menus or in cookbooks that often, which we think is a shame. Chiles’ bold flavors stand up well next to chops’ tender earthiness…especially after they’ve been kissed by fire and wood smoke.
Spicy Lamp Chops with Hatch Chiles
Flame-grilling chiles smells better than just about anything else we can think of, and once you start making your chops the whole neighborhood may come knocking. The rich, smoky, spicy scent is utterly unique.
We love making these Grilled Chiles and Chops in August and September, when rich, thick Hatch Chiles are in season. But, the dish also tastes great with bright, crisp Anaheim peppers. Yellow Chiles have a medium hit of heat with sweet notes, and can be found year-round. If you can’t locate any right away, head to a Hispanic grocery store near you. In addition to the chiles, you might end up picking up a whole bunch of delicious items you didn’t expect! In fact, Hispanic grocery stores tend to have great meat departments with lots of fresh meat, so if your budget doesn’t include lamb, you could try picking up some skirt steak or chicken instead. Add a little flair by serving your meal with some avocado salsa, cilantro, and queso fresco, too. Enjoy!
Grilled Lamb Chops with Roasted Green & Yellow Chile
- 8 lamb chops 3-4 ounces each
- 1 teaspoon Salt and Pepper
- 1 lemon juiced
- 1/2 cup olive oil divided
- 6 hatch or anaheim chiles
- 6 yellow chiles
- Pat the lamb chops dry with a paper towel, arrange in a shallow dish, and sprinkle on all sides with the salt and pepper. Stir together the lemon juice and half the olive oil and pour over the chops. Cover and marinate in the refrigerator for 3 to 4 hours, then let stand at room temperature for 30 minutes before cooking.
- Prepare a hot grill or grill pan. Brush the fresh peppers with the remaining 1/4 cup olive oil and roast over the grill. When the skin has blistered, remove from the grill and, using rubber gloves, peel and slice into strips and place on a warm plate.
- Grill the chops until done to taste, about 3 minutes a side for medium rare, and then arrange the peppers over the meat.