Ingredients
3 red bell peppers
2 tablespoons whole cumin seeds
2 tablespoons whole coriander seeds
1/4 cup freshly ground dried ancho chiles
1/4 cup hot paprika
1 teaspoon cayenne pepper
2 teaspoons dried oregano, lightly toasted and crumbled
2 to 3 cloves garlic, finely chopped
1/2 cup olive oil
3 tablespoons red-wine vinegar
1 teaspoon salt, plus more for seasoning
16 (1-inch-thick) lamb shoulder chops
Preparation
Roast bell peppers on a grill or under broiler, turning, until skin is blackened. Place in a paper bag until cool enough to handle. Peel, seed, and puree in a food processor.
Toast cumin and coriander seeds over medium heat, shaking pan, until aromatic and just brown, 4 minutes. Grind finely in a spice grinder.
Combine ground chiles, paprika, cayenne, cumin, coriander, oregano, garlic, oil, vinegar, salt, and pureed peppers. Mix well.
Salt chops. Place in a nonreactive bowl. Add spice mixture; coat chops. Cover with plastic; refrigerate overnight or up to 3 days.
Preheat a grill or grill pan to medium hot. Grill chops, turning frequently, for 20 to 30 minutes, until chops are juicy but cooked through.
