Portions : 4 to 6
Preparation : 15 to 20 minutes
Cooking : 25 minutes
INGREDIENTS
- 12 Québec lamb chops
- 2 onions
- 4 garlic cloves
- 2 fresh Ancho peppers, seeds and white membranes removed
- 30 ml (2 tbsp.) Mycryo cocoa butter or canola oil
- 2 Tomatillos or regular tomatoes
- Qs water
- 15 ml (1 tbsp.) chipotles in adobo sauce
- 5 ml (1 tsp.) cinnamon powder
- 15 ml (1 tbsp.) cumin powder
- 15 ml (1 tbsp) coriander powder
- 5 ml (1 tsp.) oregano
- 125 ml (1/2 cup) dried prunes, pitted
- 60 ml (1/4 cup) peanuts
- 60 ml (1/4 cup) chocolate Ocoa cacao Cacao Barry
- Salt and pepper to taste
PREPARATION
- In a hot saucepan, brown the onions, garlic and Ancho peppers in a little fat.
- Add the tomatoes and cover with water. Add the chipotles, cinnamon, cumin, coriander, oregano, prunes, peanuts and chocolate. Simmer for 20 minutes.
- Check seasoning.
- On a hot grill pan or BBQ, sear the lamb chops for 2 to 3 minutes on each side. You can also sear the edge of each chop to crisp up the fat.
- Add a little mole sauce to each chop and serve with white rice and a few green vegetables.
