Chile Molido-Grilled Lamb Chops with Toasted Cumin, Coriander and Xoconostle Gastrique
Extra thick, locally pastured lamb loin chops are marinated for half a day in a mixture of olive oil, chile molido, fresh garlic and toasted cumin & coriander before being grilled over a wood fire and served with a gastrique of xoconostle (prickly pear fruit from Hidalgo), caramelized pilloncillo and raw cider vinegar. Accompanied by roasted cherry tomatoes and fresh peppers and garnished with fresh chopped Mexican mint marigold..
Chile Molido-Grilled Lamb Chops / Toasted Cumin, Coriander & Xoconostle Gastrique
Brendy said,
May 19, 2011 at 1:10 pm
This is a great recipe and adaptable to elk venison or pork…tantalizing combination! I will definitely borrow this recipe!
Ren said,
May 20, 2011 at 1:40 am
Thank you, Brendy! I hadn’t thought about it, but you’re absolutely right that this would work well with game. Wild boar comes immediately to mind..
Jean said,
May 1, 2013 at 10:23 pm
Great recipe! Where do you find Xoconostle Gastrique? Thanks , Jean