Quick Grilled Lamb with Chorizo & Morcilla
Lamb chops, chorizo, and morcilla seared hard and fast over high heat with citrus and chiles. A streamlined weeknight take on cabrito asado that delivers the same smoky, spiced intensity in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 58g
Ingredients
- 4 pieces lamb chops (1.5 inches thick)
- 6 oz fresh chorizo
- 4 oz morcilla (blood sausage)
- 1 whole lime
- 2 whole dried guajillo or ancho chiles
- 3 whole garlic cloves
- 1 tsp cumin
Instructions
- 1
Toast the dried chiles in a dry skillet over medium heat for 60 seconds until fragrant.
- 2
Tear the chiles into pieces, add to a mortar with garlic, cumin, salt, and pepper. Grind into a paste with a pinch of lime juice.
- 3
Pat the lamb chops dry. Rub both sides generously with the chile paste. Let sit 5 minutes.
- 4
Heat oil in a cast iron skillet over high heat until it just smokes, about 2 minutes.
- 5
Sear the lamb chops 2 minutes per side without moving. Transfer to a plate to rest.
- 6
In the same skillet, add the chorizo and morcilla pieces. Cook, turning occasionally, until edges crisp and brown, about 4 minutes.
- 7
Return the lamb to the skillet to warm through for 30 seconds. Squeeze remaining lime juice over everything and serve.
Tools you’ll need
- 12-inch cast iron skillet
- mortar and pestle
- tongs
- paper towels
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