GRILLED LAMB CHOPS WITH SPICY CHILI-CILANTRO SAUCE

To easily tell when the lamb chops are done, use Volk's Cook'd Right Sensor during preparation.
Servings: 4

Ingredients

8	1-inch-thick	lamb loin chops (about 2 3/4 to 3 pounds total)
4	tablespoons	chili powder
3	tablespoons	chopped fresh cilantro
1	tablespoon	dried oregano
1	tablespoon	ground cumin
1 1/2	teaspoons	garlic powder
1/4	cup	chopped shallots
1	tablespoon	olive oil
1	tablespoon	chopped garlic
2	cups	dry red wine
2	cups	beef stock or canned beef broth
4	tablespoons (1/2 stick)	chilled butter, cut into 1/2-inch pieces

Preparation

1. Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl.
2. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.
3. Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and saute 2 minutes.
4. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes.
5. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.
6. Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare. Check for doneness of each chop using a Cook'd Right Sensor.
   1. Quickly insert dark sensor tip into center of chop. Wait 5-10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Discard sensor when finished.
   5. Chop is done when tip of sensor is fully orange.
7. Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.