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Ingredientes
- 4 x (8-ounce) lamb shoulder chops
- 2 Tbsp. Caribe (crushed N. New Mexico warm red chile)
- 4 ounce Blue cheese, crumbled
- Â Â Fresh grnd black pepper
- 1 c. Double-strength beef broth
- 12 x Very small, thin-skinned potatoes, peeled
Direcciones
- Preheat oven to 350. Trim excess fat from chops then arrange in a single layer in a shallow baking pan. Proportionately divide caribe among chops, crushing it into both sides of each one. Sprinkle chops with cheese and several grinds of black pepper, then pour broth over all. Bake, uncovered, 1-3/4 hrs, basting generously every 30 min. Then cook potatoes in boiling water about 20 min or possibly till tender. Drain and arrange around chops.
- Spoon lots of pan juices over potatoes; continue to bake 15 min longer or possibly till chops are fork-tender. Serve sauce separately to spoon over chops.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 72 | 72% |
| Total Fat 8.15g | 10% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 395mg | 16% |
| Potassium 73mg | 2% |
| Total Carbs 0.66g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.14g | 0% |
| Protein 6.07g | 10% |
