Sofrito And Lamb Chops

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 2 medium spanish onions, cut into large chunks
• 3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
• 16 -20 garlic cloves, peeled
• 1 bunch cilantro, washed
• cilantro
• 3 -4 ripe plum tomatoes, cored and cut into chunks
• 1 large red bell pepper, cored, seeded, and cut into large chunks
• 3 -4 lbs lamb loin chops (six to eight, 1-inch-thick)
• 3 tablespoons dry rub seasonings (homemade or store-bought)
• 3 oranges, juice of
• 1 lemon, juice of
• 2 tablespoons cider vinegar
• 2 garlic cloves, smashed
• canola oil or other vegetable oil

Recipe

• 1 to make sofrito - chop the onion and peppers in the work bowl of a food processor until coarsely chopped. with the motor running, add the remaining ingredients one at a time and process until smooth. the sofrito will keep in the refrigerator for up to 3 days and can be frozen.
• 2 rub both sides of the chops with the dry rub, coating them generously.
• 3 place them in a deep baking dish, overlapping if necessary.
• 4 stir the citrus juices, vinegar, and garlic together in a bowl until blended together. pour over the chops and massage into them.
• 5 marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
• 6 pour enough oil into a large, heavy skillet to film the bottom. (if necessary, work in batches or use two skillets -- if you have them and space on the stove to hold them.) heat the oil over medium heat until rippling.
• 7 remove the chops from the marinade and discard the marinade.
• 8 add as many chops as will fit in the pan without touching.
• 9 cook until the chops are well browned on the underside, about 6 minutes.
• 10 turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes.
• 11 keep warm while cooking the second batch, if necessary.
• 12 serve immediately.