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1
For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped.
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2
Transfer to a large bowl, and whisk in wine and olive oil.
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3
Add chops and turn until thoroughly coated.
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4
Cover and refrigerate overnight.
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5
For the sauce: Place a cast-iron or nonstick skillet over medium-high heat.
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6
Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter.
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7
Transfer to a medium saucepan.
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8
Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan.
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9
Add onion to skillet, again toss until lightly charred, then add to saucepan.
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10
Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock.
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11
Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes.
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12
Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
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13
Remove chilies from strainer and discard any stems and seeds they contain.
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14
Place peppers in a food processor or blender with the rest of the reserved solids.
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15
Puree, adding just enough liquid to make a thick paste.
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16
In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste.
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17
Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce.
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18
Simmer 5 minutes.
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19
Season with salt and pepper to taste.
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20
For the beans: In a large skillet over medium heat, heat olive oil until shimmering.
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21
Add red onion, garlic and jalapeno, and saute until lightly browned.
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22
Add beans and toss until heated through.
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23
Season with salt and pepper to taste.
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24
Cover and keep warm.
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25
To finish and serve: Prepare a grill or place a large skillet over medium-high heat.
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26
Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare.
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27
Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.
