Lamb Chops with Red Chile Glaze

1. 1
   prep · ~10 min

   Soak and rehydrate the dried chiles.

   1.Place stemmed and seeded ancho and guajillo chiles in a bowl.

   2.Pour 1 cup of boiling water over the chiles and cover. Let soak for 10 minutes until softened.

   3.Reserve the soaking liquid.

   TIPWeigh the chiles down with a small plate to keep them fully submerged.
2. 2
   mix · ~2 min

   Blend the red chile glaze base.

   1.Transfer the softened chiles to a blender.

   2.Add 1/4 cup of the reserved soaking liquid, honey, apple cider vinegar, and half the minced garlic.

   3.Blend until completely smooth, adding more liquid if needed to reach a pourable paste consistency.

   TIPStrain the chile paste through a fine-mesh sieve if you want an ultra-smooth sauce — it removes any tough skin bits.
3. 3
   boil · ~12 min

   Cook the pasta.

   1.Bring a large pot of salted water to a rolling boil.

   2.Add penne and cook until al dente according to package directions.

   3.Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
4. 4
   prep · ~3 min

   Season and sear the lamb chops.

   Pat lamb chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat until shimmering.

   TIPRoom-temperature chops sear more evenly — take them out of the fridge 20 minutes before cooking.
5. 5
   fry · ~8 min

   Sear lamb chops to medium-rare.

   1.Place lamb chops in the hot skillet without overcrowding. Work in batches if needed.

   2.Sear for 3-4 minutes per side until a deep brown crust forms and internal temperature reaches 130°F for medium-rare.

   3.Transfer chops to a plate and tent loosely with foil to rest.

   TIPUse tongs to stand chops up on the fat cap side for 30 seconds to render and crisp the fat.
6. 6
   saute · ~9 min

   Build the creamy chile sauce.

   1.Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet.

   2.Add chopped onion and sauté until softened and translucent, about 3 minutes.

   3.Add remaining minced garlic and a pinch of cumin. Cook until fragrant, about 30 seconds.

   4.Pour in the blended chile paste and stir constantly for 1 minute until deepened in color.

   5.Whisk in heavy cream and cream cheese. Simmer gently until smooth and thickened, about 2 minutes.

   6.Stir in half the grated Parmesan until melted. Thin with reserved pasta water, 2 tablespoons at a time, until sauce coats the back of a spoon.
7. 7
   assemble · ~2 min

   Toss pasta in the sauce and plate with lamb.

   1.Add the drained penne to the skillet with the chile cream sauce.

   2.Toss well until every piece of pasta is coated.

   3.Divide creamy pasta among four plates. Top each with two rested lamb chops.

   4.Drizzle any accumulated lamb juices from the plate over the chops.
8. 8
   garnish · ~1 min

   Garnish and serve immediately.

   Scatter chopped cilantro over the pasta and lamb. Finish with remaining grated Parmesan and a squeeze of fresh lime juice. Serve immediately while warm.

   TIPOffer extra lime wedges and a side of sour cream for guests who want to dial down the heat.

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