RAPID CITY, S.D. (KOTA) – It’s Cinco de Mayo – what kind of Mexican food can I make? I had some lamb chops I needed to use, so why not use a few other things I had left and whip up something spicy and zesty?
Bring 4 lamb chops to room temperature. Season with salt and pepper, and sprinkle with chili powder. Brown in olive oil on both sides for about 2 minutes until medium-rare. Set aside and keep warm.
For the Mexican sauce, place a cup of Pico de Gallo in the drippings in the skillet and sauté until softened. Add 1/4 c tomato paste, 1/4 teaspoon cayenne and 1/2 tsp cumin. Stir to combine. If the sauce is too thick add a little water.
Pour the sauce on the lamb chops and serve.
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