From the Art of Eating article in April 2017.

Seared Lamb Chops with Calabacitas and Red Wine Sauce
From Eloisa restaurant in Santa Fe.
Makes 6 servings

  • 12 large northern New Mexico top-quality lamb chops
  • 4 tablespoons olive oil
  • 1 bunch rosemary
  • Finishing salt (Maldon or Cyprus flake sea salt, preferred)
  • 4 cups red wine
  • 1 sprig fresh thyme
  • 3 cascabel peppers
  • 8 ounces sweet butter
  • 1 small Spanish yellow onion, diced
  • 2 medium zucchini, diced
  • 2 medium yellow squash, diced
  • 1 large poblano pepper, diced
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  1. Heat the grill and marinate the chops in 2 tablespoons olive oil and rosemary.
  2. In a medium saucepan, mix the cascabel chiles, wine, fresh thyme, and onion.
  3. Over a medium simmer, reduce the liquid to half. With a slotted spoon, remove the herbs and chiles.
  4. In a large sauté pan, heat 2 tablespoons olive oil over medium heat, then add zucchini, yellow squash, and poblano peppers. Season to taste. Sauté vegetables until tender.
  5. Season the lamb chops with salt and pepper and cook until medium rare, about 5 minutes on each side. Let chops rest on paper towels.
  6. Over high heat, warm the red wine sauce. Whisk in the butter until melted and the sauce is lightly thickened.
  7. Spoon vegetables in the middle of each dinner plate and place 2 chops over them. Cascade the red wine sauce over the chops and sprinkle meat with finishing salt.