Adobo lamb cutlets

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast. 

You'll need

5 ancho chillies, wiped clean, stems removed, slit open and seeded ¼ cup (60ml) orange juice 2 garlic cloves, peeled ½ tsp sugar 1/8 tsp dried oregano 1/8 tsp ground cumin 12 small lamb cutlets 2 limes, quartered


  • 01
  • Toast the chillies in a heavy-based frying pan over medium-low heat, turning and pressing them down frequently, until fragrant and blistered. Place chillies in a bowl, cover with cold water and soak until softened (about 30 minutes), then drain.
  • 02
  • Place all the ingredients except the cutlets and limes in a blender with ½ cup of fresh water and ½ tsp sea salt, and process until smooth, adding a little more water if necessary to form a smooth purée.
  • 03
  • In a bowl, coat the cutlets with the marinade and stand for 1 hour. Grill over charcoal or in a hot heavy-based pan until browned and cooked to your liking (about 2 minutes each side for medium rare), rest for 5 minutes, then pile on a platter and serve seasoned with a squeeze of lime juice.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2016

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