Barbacoa: Marinated Lamb Cutlets
Per serving
Tender lamb cutlets marinated in a fragrant North‑Mexican sauce with ancho chilies, chipotle, garlic and olive oil. The marinade gives the meat a deep, spicy aroma that makes you want another serving.
Ingredients
4 serv.Step-by-step instructions
- 1
One day before cooking, remove the seeds and stems from the ancho chilies and chipotle chilies. Place them skin‑side down in a dry skillet over medium heat, turning until they become soft and toasted, without burning.
- 2
In the same skillet, sauté the garlic and onion over medium heat until they turn a light golden‑brown. Cool, then transfer to a blender together with the prepared chilies, olive oil, and a pinch of salt. Blend to a smooth paste.
- 3
Rub the lamb cutlets with the marinade for at least 12 hours before cooking, preferably overnight, and keep them in the refrigerator. About an hour before cooking, remove them to reach room temperature.
- 4
Heat a grill pan or regular skillet over medium heat. Sear the cutlets until the fat melts and they brown (about 7 minutes), then flip and cook the other side for another 5–7 minutes. Serve them pink, sprinkled with sea salt and fresh microgreens.
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