" Thelma & Louise" Two Hot Peppers on the Lamb

Just like Thelma and Louise, these peppers are hot and spicy. Cook up the tasty lamb and eat it on the run, staying one step ahead of the law!

You will need:

For the tomatillo sauce

  • 1 lb. tomatillos
  • 4 cloves garlic, peeled
  • 2 jalapeno peppers
  • 1/4 cup cilantro, chopped
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1 cup all purpose flour
  • 2 eggs, beaten
  • plenty of gas money and ammunition

For the hot peppers:

  • 8 fresh pasilla or poblano chiles
  • 1 lb. boneless lamb loin chops
  • 1/4 cup extra virgin olive oil
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. oregano
  • 1/2 lb. tasty, semi-soft cheese i.e. Gouda, Jarlsberg or Port-Salut , cut into little finger-sized pieces

Directions:

1. Too hot to handle: Heat an ungreased griddle or cast iron skillet over medium-high heat. Place the tomatillos, onion and jalapeno on the griddle and roast for about 10 minutes, until the skins are blistered and dark brown.

2. Transfer mixture to a blender and add the salt, cumin and cilantro. Blend for no more than 5-10 seconds, leaving the sauce a little chunky. Transfer to a small saucepan and keep warm.

3. From the frying pan to the fire: Place the peppers directly over a high flame or under the broiler, turning occasionally until the skins begin to blister and blacken on all sides. Place the roasted peppers in a paper bag and allow to sit for 15 minutes. Feel free to pass the time by taking pot shots at passing vehicles. (Big rigs with "Honk if you're Horny" bumper stickers are especially fair game.)

4. Scrape off the burnt skin under cold running water and carefully slice a small lengthwise slit down the side of each pepper. Scrape out the seeds and pith.

5. We're on the lamb: Trim the lamb of excess fat and cut into long thin pieces. Place the lamb strips in a small mixing bowl and toss with 2 Tbsp. of the olive oil, black pepper and oregano.

6. Heat a large, heavy skillet over medium-high heat until quite hot, add a few Tbsp. of olive oil and quickly add the lamb strips. Saute until the lamb begins to get brown and crisp around the edges. (Make sure to have the exhaust fan on or a window open. If the pan is hot enough, oil tends to smoke.)

7. Stuff each pepper with a piece of cheese and a few crispy lamb strips.

8. Cut to the chase: Wipe the skillet with a paper towel. Coat the bottom with olive oil and place over a medium-high heat. Dust each pepper with flour, dip in beaten egg and saute until golden brown on all sides, turning as needed. (But never into Texas.)

9. For each serving, fling 2 hot peppers into a fiery pool of tomatillo sauce, garnish with a cilantro sprig and never look back.

10. Desperate clean up tip: Don't. Given the choice between futilely tackling the towering mountain of cheese and grease encrusted dishes you're about to face and peacefully plummeting off an impossibly high cliff, the decision seems obvious...Buckle up!



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