Paleo Lamb Chops with Chipotle Barbeque Sauce

This is yet another recipe that I found in my compilation of recipes, that was originally from a Cooking Light magazine.  It caught my eye because it was lamb and it used chipotle peppers in adobo sauce.  Yes, I still have a few left from that very small can that I purchased over a month ago.  Although, I’m not trying to get rid of them as much as find fun and exciting things to make.  As soon as I finish the last one, I will be purchasing a new can.  I cannot believe I’d never explored their versatility before this year!

This recipe in particular had a lot of positives: quick cooking process, homemade barbeque sauce, lamb and of course… chipotle peppers!  I simplified the cooking process even more by blending all the ingredients in the Vitamix  and then simmering them on the stove for a few minutes to create depth in the flavor.

Lamb chops should not be cooked well-done.  Over-cooking them will make the meat extremely tough.  If you are worried about undercooking them and have a meat thermometer, the internal temperature should be 160 degrees.  I was raised eating meat mostly well-done, but trust me, it is not hard to adjust to a little pink in the meat!  Of course, if you cook lamb chops in a slow cooker for several hours, the meat will fall off the bone, but you have to be careful because you will end up with very little pieces of bone.  By browning the lamb on each side, capping it for a few minutes in the sauce, then letting it rest, the meat cooks quickly, and is tender!  Just be aware that my stove is super hot even on medium.  The cooking process is pretty fail-safe as soon as you know your stove.  I also used a nonstick pan by Calphalon that also gives me the ability to brown meat.  You could use any pan you feel comfortable with, a dutch oven, a grill pan, stainless steel etc.  Just keep an eye on the lamb so that is browns, not blackens.  This recipe is so simple, but the end result is really impressive.  Perfect for company, you can bust out cute little paring knives.  Or, if it’s just the family, pick up the chops and eat the meat right off the bone.


  • 2 chipotle chile peppers in adobo sauce, diced, plus 1 tbs sauce from the can
  • 1/2 tsp cumin
  • 1/4 tsp dried thyme
  • 1/2 tsp caraway seeds
  • 1/2 tsp saigon cinnamon
  • 1/2 tsp sea salt
  • 3-6 cloves chopped garlic
  • 1 tbs dried cilantro
  • 28 oz can organic whole plum tomatoes, preferably fire-roasted
  • 1/2 onion, chopped
  • 2-3 tbs coconut oil
  • 2 pkgs bone-in lamb chops (about 2 pounds or 8 small chops)


  • 1. Place tomatoes, garlic, onion, cumin, thyme, caraway seeds, cilantro, and salt to Vitamix or blender
  • 2. Blend ingredients until mixed thoroughly, it should still have some texture to it
  • 3. Pour contents of blender into a medium size saucepan
  • 4. Heat on med-low for 10-15 mins, covered, stirring frequently
  • 5. Meanwhile, trim thick fat away from outside of lamb chops, season with salt/pepper
  • 6. Add coconut oil to large pan on med/med-high heat
  • 7. When oil is bubbling, quickly add the lamb chops and set timer for 4 minutes
  • 8. After 3 minutes, cover the pan for the last minute
  • 9. When the timer goes off, uncover the pan, quickly flip chops, and start 4 minute timer
  • 10. After 2 minutes, gently pour chipotle sauce into pan, and cover
  • 11. When timer goes off, remove from heat, uncover, and let meat rest for 10-15 minutes
  • 12. Enjoy!