Grilled Chipotle Chile Rubbed Bone-In Lamb Loin Chops
Smoky, spicy lamb chops with a homemade chipotle-ancho chile rub that delivers deep Mexican flavors and a perfect char. The rub combines dried chiles with garlic, salt, and oregano for an earthy, complex heat that complements lamb's richness beautifully. Quick grilling keeps the meat tender while creating a flavorful crust. Perfect for dinner parties or weekend grilling when you want to impress with bold, authentic flavors that go beyond typical seasonings.
Ingredients
- ¼ cup chipotle chile powder
- ¼ cup vegetable oil
- 3 dried chipotle chiles, seeds and stems removedcanned chipotle in adobouse 2 tablespoonsspicysmoky
drain and dry first then grind
- 1 dried ancho chile, seeds and stems removed
- 6 garlic cloves, peeled
- ⅓ cup salt
- 2 tablespoons dried Mexican oregano
- 4 pounds bone-in loin lamb chopspork chops1:1smokyspicy
cook to 145°F internal temp
- 2 tablespoons olive oil
Instructions
- 1
Heat vegetable oil in a skillet over medium heat
- 2
Fry chipotle and ancho chiles in batches, turning as they puff up, about 10 seconds on each side
- 3
Drain chiles on paper towels and let cool until crisp and dry
- 4
Grind cooled chiles into powder in spice grinder or food processor
- 5
Put chipotle powder, garlic, salt and oregano in food processor and grind into coarse rub
- 6
If rub looks wet, dry in oven for about an hour then let cool
- 7
Rub lamb chops all over with olive oil
- 8
Dust chops with rub, brushing off any seasoning that doesn't stick
- 9
Heat charcoal grill or cast-iron grill pan to high heat
- 10
Grill lamb chops for about 3 minutes on each side for medium rare
- 11
Let rest for 5 minutes before serving
Tips
Make sure chiles are completely crisp and dry before grinding to achieve the best powder texture and prevent clumping.
Store leftover rub in an airtight container for up to 3 months - it's great on pork, beef, or chicken too.
Use a meat thermometer for precision - internal temp should reach 125-130°F for medium rare lamb.
Good to Know
Store leftover rub in airtight container in pantry for up to 3 months. Cooked lamb chops should be refrigerated and eaten within 3-4 days.
Chile rub can be made up to 3 months ahead. Season lamb chops up to 4 hours before grilling for deeper flavor penetration.
Serve immediately after resting. Pairs well with Mexican rice, grilled vegetables, or a simple salad with lime vinaigrette.
Common Mistakes
Don't skip the chile frying step to avoid bitter, raw flavors in your rub.
Don't overcook the lamb to avoid tough, dry meat - use a thermometer for accuracy.
Pat chiles completely dry after cooling to avoid a paste-like rub texture.
Substitutions
drain and dry first then grind
FAQ
Can I use store-bought chipotle powder instead?
Yes, but the flavor won't be as complex. Use 6 tablespoons total chipotle powder and skip the frying and grinding steps.
What if I don't have a grill?
Use a cast-iron skillet or grill pan over high heat. You can also broil in the oven 4 inches from heat source.
How long will the seasoned lamb keep?
Raw seasoned lamb should be cooked within 4 hours if left at room temperature, or within 24 hours if refrigerated.