Makes 6 servings
24 each 2 1/2-ounce loin lamb chops
olive oil to coat
Chipotle Rub:
1/4 cup corn oil
7 dried chipotle chiles, seeds and veins removed
2 ancho chiles, seeds and veins removed
12 garlic cloves, peeled
3/4 cup coarse sea salt
1/4 cup dried Mexican oregano, toasted
Prepare the Chipotle Rub:
Heat corn oil in a heavy skillet over medium-high heat until hot but not smoking. Fry the chiles, 1 or 2 at a time, turning once, until they puff up and brown, about 10 to 15 seconds each. Do not allow them to burn, or the rub will be bitter. Remove with a slotted spoon and drain on paper towels. Set aside until chiles are cool and crisp. (You can either discard the oil or save it in a jar to flavor soups, stews, and sauces.) Once the chiles have cooled, grind them in batches in a spice grinder until they are a fine powder. Combine the ground chiles, garlic, salt, and toasted oregano in a food processor and process until the mixture is coarse and salt-like. If the rub seems wet, spread it in an even layer on a baking sheet and allow it to dry in a cool (150-degree) oven until it is no longer moist, about 1 hour. Break up any lumps with your fingers.
Preheat a gas grill to 350 degrees. Rub the meat with olive oil and a generous portion of the Chipotle Rub. Place chops on the grill and cook for 2 to 3 minutes, or until browned on one side. Turn and cook an additional 2 to 3 minutes for medium.
Variation:
Substitute 1 1/2-inch-thick pork chops and proceed as directed.