Lamb with Easy Black Mole

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  • Makes: 6 servings
  • Serving Size: 2 chops per serving
  • Prep: 25 mins
  • Grill: 14 mins
  • Stand: 5 mins

Lamb with Easy Black Mole

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Directions

  1. For mole, in a large saucepan cook onion, garlic, and 1/4 teaspoon salt in 1 tablespoon hot oil. Stir in ground ancho chile pepper and cocoa powder; cook for 1 minute. Add broth; bring just to boiling. Add adobo paste, almond butter, and 2 teaspoons packed brown sugar, whisking until smooth. Reduce heat. Simmer, uncovered, for 5 minutes. If desired, season to taste with additional salt and brown sugar. (Sauce should be thick enough to coat the back of a spoon, like the consistency of whipping cream. Add additional broth if necessary.)
  2. Trim excess fat from chops. Coat lamb chops with about 1 tablespoon additional oil; sprinkle with additional salt and black pepper. For a charcoal or gas grill, place chops on the grill rack directly over medium heat.* Cover and grill for 14 to 16 minutes for medium-rare (145 degrees F) or 17 to 20 minutes for medium doneness (160 degrees F), turning once halfway through grilling time. Transfer to a serving platter. Let stand for 5 minutes before serving.
  3. To serve, spoon mole over chops. Sprinkle with pepitas, queso fresco, and cilantro.

From the Test Kitchen

*

Lamb chops tend to be fatty and can cause flare-ups. If necessary, remove chops from the grill and mist the fire with water from a spray bottle. When the flame subsides, return the chops to the grill.

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Nutrition Facts (Lamb with Easy Black Mole)

  • Per serving:
  • 681 kcal ,
  • 54 g fat
  • (18 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 19 g monounsaturated fat ),
  • 118 mg chol. ,
  • 679 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 34 g pro.
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