| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 4 | 8-oz lamb shoulder chops | |
| 2 | T | Caribe, crushed N. New |
| Mexico hot red chile | ||
| 4 | oz | Blue cheese, crumbled |
| Fresh ground black pepper | ||
| 1 | c | Double-strength beef broth |
| 12 | Very small, thin-skinned | |
| potatoes peeled |
INSTRUCTIONS
Preheat oven to 350. Trim excess fat from chops then arrange in a single layer in a shallow baking pan. Evenly 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 hours, basting generously every 30 minutes. Then cook potatoes in boiling water about 20 minutes or until tender. Drain and arrange around chops. Spoon lots of pan juices over potatoes; continue to bake 15 minutes longer or until chops are fork-tender. Serve sauce separately to spoon over chops. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 21.3mg
Sodium: 401mg
Potassium: 462.6mg
Carbohydrates: 16.9g
Fiber: 2.1g
Sugar: <1g
Protein: 7.9g