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Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion, garlic and salt; cook 5 minutes or until onion is tender. Stir in ground ancho and cocoa powder; cook for 1 minute. Add broth; bring just to a boil. Add adobo paste, almond butter and brown sugar, whisking until smooth. Reduce heat. Simmer, uncovered, for 5 minutes. If desired, season to taste with additional salt and brown sugar. (The sauce should be thick enough to coat the back of a spoon, like the consistency of whipping cream. Add additional broth if necessary.)
Trim excess fat from lamb chops. Coat chops with the remaining 1 tablespoon oil; sprinkle with salt and pepper. Place chops on the rack of a charcoal or gas grill directly over medium heat. Cover and grill for 14 to 16 minutes for medium-rare (145°F) or 17 to 20 minutes for medium (160°F), turning once halfway through grilling time. Transfer to a serving platter. Let stand for 5 minutes before serving.
To serve, spoon mole over chops. Sprinkle with pepitas, queso fresco and cilantro.