YORK, Pa. — Olivia's is getting ready for Cinco De Mayo with a fun Mexican-inspired lamb chop meal!
The dish marries Mediterranean and Mexican flavors.
Mexican Style Fire-Grilled Lamb Chops are served over pasta along with roasted corn and sweet potatoes in a Chipotle Marinade, all tossed in a Sweet and Smoky Chipotle Passata.
Sweet and Smoky Chipotle Passata
Ingredients
24 ounces, passata
1 tablespoon, fresh garlic, chopped
1/2 teaspoon, black pepper
2 tablespoons, brown sugar
4 tablespoons, fresh basil, chopped
1 lime, fresh squeezed and zested
8 ounces, chicken stock
1 tablespoon, fresh mint, chopped
1/2 cup, Ghost Tequila
1/2 cup, scallions, diced
1/2 cup, red onions, diced
1/2 cup, garlic butter
1/2 cup, fire-roasted red pepper
3 tablespoons, jalapeño, diced
4 tablespoons, agave nectar
2 tablespoons, brown sugar
Directions
On medium-high heat, sauté the jalapeños, onions, scallions and fire-roasted red pepper with garlic butter. Deglaze the pan with the Ghost Tequila. Add the passata, chicken stock, black pepper, brown sugar, agave nectar, basil and lime. Cook everything for approximately 5 minutes. Stir in the mint and cook for another 4-5 minutes.
Chipotle Marinade
Ingredients
1 tablespoon, chipotle paste
1 teaspoon, sea salt
1 teaspoon, black pepper
1/2 cup, extra virgin olive oil
1 tablespoon, brown sugar
1 tablespoon, fresh thyme, chopped
1 teaspoon, smoked paprika
1 tablespoon, fresh garlic, chopped
1/2 cup, chicken stock
4 tablespoons, agave nectar
Directions
Mix all of the ingredients to make the marinade.
Meal
Directions
Peel and cube the sweet potatoes, and toss them along with the corn kernels in the Chipotle Marinade. Roast them in the oven preheated to 400 degrees Fahrenheit for approximately 13 minutes or until browned. Toss every part of the dish together with the pasta and add the Sweet and Smoky Chipotle Passata. Top the dish with fire-grilled lamb chops.
