Citrus-Chile Lamb Sopes with Charred Corn and Rajas Relish

Recipe prepared by Merry Graham | Serves 5 | Prep: 10 mins. | Marinade: 1 hr. | Cook: 8 mins.

This grilled & braised lamb shoulder chop recipe offers the best of both worlds. Grilling the meat first creates a beautiful smoky char that complements its natural richness. Then, braising tenderizes the lamb and infuses it with even more incredible flavor.

Instructions

Fry the Sopes

1. In a large skillet, heat 1/4-inch oil over medium-high heat, about 350°F.

2. Carefully place the sopes shells into the hot oil (350°F), cup side up.

3. Fry for about 1 to 2 minutes, or until the bottom edges turn a light golden brown and become crispy.

4. Using tongs or a slotted spatula, flip the sopes over. Fry the second side for another 1 to 2 minutes, ensuring both sides are heated through, golden, and crispy while the interior stays tender.

5. Remove the shells with tongs, letting any excess oil drip off, and place on a paper towels.

Marinade the Lamb

1. Mix 1/4 cup avocado oil, coriander, cumin, salt, cilantro, garlic, and lime juice in a 1-gallon resealable plastic bag. 

2. Add one lamb chop at a time and coat well. Let them marinate at room temperature for 45-60 minutes. 

3. While the lamb marinates, preheat your grill to high heat (around 400°F).

Grill the Lamb and Vegetables 

1. Brush the corn and poblano pepper with oil, and place on the grill. Rotate the vegetables until all sides are charred and evenly cooked. 

2. Once the poblano pepper is done cooking, cover for a few minutes. Peel the skin off, remove the seeds, and chop the pepper. Once the corn is charred and slightly soft, cut the kernels from the cob, and set aside.

3. Remove the lamb chops from the marinade, and pat dry with a paper towel.

4. Mix all the ingredients for the Chile Dry Rub and sprinkle on both sides of the lamb chops. 

5. Place the lamb directly over the direct heat. Grill the lamb for 3–4 minutes per side until there are charred grill marks. Remove lamb from the grill and let rest 5 minutes before cutting into small bite-sized pieces.

Make the Rajas Relish

1. Mix the cooked corn, chopped poblano, pickled onions, and cilantro together. Taste, and adjust the flavor with salt, and/or the juice from the pickled onions. 

Assembly Instructions

1. Spread a generous, even layer of guacamole onto the center of the fried sopes. 

2. Distribute the bite-sized pieces of grilled lamb evenly across the guacamole layer.

3. Spoon the Charred Corn and Rajas Relish directly over the lamb. 

4. Sprinkle with crumbled queso fresco cheese and fresh cilantro, and serve immediately while the sopes and lamb are still warm.

Ingredients

For the Lamb Sopes

• 2 lamb shoulder chops

• Avocado oil (or canola oil)

• 5 sopes shells

• 1 cup homemade or store-bought guacamole

• 1/2 cup crumbled queso fresco

For the Citrus Marinade

• 1/4 cup avocado oil

• 1 tsp. ground coriander 

• 1 tsp. ground cumin

• 1 tsp. kosher salt

• 1/4 cup cilantro, chopped

• 6 cloves garlic, chopped 

• Juice of 1 lime

For the Chile Dry Rub

• 1 tsp. granulated garlic 

• 1 tsp. ground coriander

• 1 tsp. ground cumin

• 1 tsp. smoked paprika

• 1 tsp. chili powder 

• ½ tsp. onion powder

• 1 tsp. Kosher salt

For the Charred Corn and Rajas Relish

• 3 ears of corn, husk removed

• 1 large poblano pepper

• 1/3 cup pickled onions, chopped

• 2 tbsp. cilantro, chopped

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This recipe originally appeared on amerryrecipe.