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Barbacoa marinated lamb cutlets served on a plate

Barbacoa marinated lamb cutlets

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 12 hours marinating
  • Easy
  • Serves 4

Rub lamb cutlets with this traditional North Mexican marinade made from ancho chillies, garlic, and chipotle chilli. The marinade gives the lamb a lovely flavour

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal577
fat48g
saturates21g
carbs1g
sugars0g
fibre0g
protein35g
salt0.3g
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Ingredients

  • 2 dried ancho chillies
  • 1 dried chipotle chilli
  • 6 garlic cloves
  • 1⁄2 onion
  • 100ml olive oil
  • 8 lamb cutlets
  • micro herbs , to decorate

Method

  • STEP 1

    The day before, remove seeds and stem from the ancho and chipotle chillies. Put skin-side down in a dry frying pan over a medium heat, turning until softened and toasted without burning.

  • STEP 2

    In the same pan, cook the garlic and onions on a medium heat until slightly blackened all over. Once cooled, place in a blender with the chillies, olive oil and a pinch of salt. Whizz to a paste.

  • STEP 3

    Rub the lamb cutlets with the marinade at least 12 hours before cooking, preferably overnight, and store in the fridge. Remove them at least an hour before cooking to allow them to come to room temperature.

  • STEP 4

    Heat a frying or griddle pan over a medium heat. Cook the lamb cutlets until the fat turns brown and starts to melt (around 7 mins), then cook the other side for at least 5 mins more – this will need at least two batches, depending on the size of your pan. We like to serve them pink, sprinkled with sea salt and herbs.

Goes well with

Recipe from Good Food magazine, February 2018

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