The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 310 g
(Approx. 2 Servings)
Amount Per Serving
Calories 600 Calories From Fat 180
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 1050 mg 44%
Total Carbohydrate 89 g 30%
Dietary Fiber 7 g 28%
Sugars 65 g
Protein 23 g
Vitamin A 140% Iron 30%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lamb Chops with Ancho Chile Honey Sauce
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
2  People


Recipe makes 2 Servings

4 cup(s) water
4 dried ancho chilies
2 bone-in lamb loin chops, thick cut
2 Tbsp Adams Reserve Hickory House Rub
2 Tbsp Ottavio Private Reserve Extra Virgin Olive Oil
1/2 cup(s) H-E-B Made In Texas Wildflower Honey
2 Tbsp orange, zested
1/2 cup(s) chicken broth
1 Tsp sea salt
2 Tbsp Greek yogurt, optional
Check All
Uncheck All
Add to List


Bring water to a boil over high heat. Add ancho chilies and soak 10 to 15 minutes and turn off heat.
Preheat oven to 400°F.
Season lamb chops with rub.
Place an oven safe skillet over medium heat then add olive oil.
Cook chops 3 minutes per side, then place skillet with chops in oven for 8 to 10 minutes. Remove from oven and set aside.
Remove seeds from chilies and place skins in blender with honey, orange zest, chicken broth and sea salt. Blend until smooth and serve over lamb with basmati rice.
Chef's Note: To reduce heat and add acidity, add Greek yogurt to blender when making sauce.


Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations