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Loin of Lamb in Pueblo Flatbread with Chile Arbol Jus ►
GREAT CHEFS32Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups all purpose flour
- 2 Tbsp. salt
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1 1/2 Tbsp. chives (chopped)
- 1 1/2 Tbsp. fresh oregano (chopped)
- 1 1/2 Tbsp. fresh thyme (chopped)
- 2 1/4 cups milk
- 1 1/4 cups black beans (cooked)
- 1 tsp. cumin seed (roasted and ground)
- 1 tsp. Mexican oregano (roasted, ground)
- 1 can chipotle chile (chile in adobo)
- salt
- freshly ground pepper
- 2 lamb loins (fresh)
- 2 Tbsp. new mexican red chile powder
- salt
- freshly ground pepper
- 2 Tbsp. corn oil
- 2 cups mustard greens (washed and blanched)
- 1 cup goat cheese
- 1 egg (and 1 tablespoon milk, beaten together, egg wash)
- 1 onion (small, chopped)
- 1 stalk celery (chopped)
- 1 carrot (Young, small, chopped)
- 2 garlic cloves (roasted)
- 1/2 cup red wine
- 4 cups lamb stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tsp. black peppercorns
- 3 arbol chiles (seeded)
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