Couples years back, I wrote down this Chipotle Lamb Chops recipe. I must have forgot about it all these years and I never had a chance to try it.
Chipotle Lamb Chops
2 chipotle chile peppers in adobo sauce
plus 2 tablespoons sauce from the can
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
2 bone-in lamb shoulder chops (about 2 pounds)
1 tablespoon extra-virgin olive oil
1/2 cup chopped white onion
3 cloves garlic, chopped
1 cup roughly chopped fresh cilantro (leaves and stems)
2 bay leaves
1/2 teaspoon ground cinnamon
1 28-ounce can whole plum tomatoes, preferably fire-roasted
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. Season the lamb chops with salt and coat with the chile mixture.
2. Heat the olive oil in a large skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes.
3. Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. 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. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce.
The flavor was great however if I am going to try this again, I would season it and let it sits for at least a day ahead and slow cook it.