This dish is a favorite both back on the Island, and for Nuyoricans on the mainland. The main ingredient is Achiote, or ground annatto seeds.  So, what the hell is Achiote? What’s this annatto business? Well, annatto seeds are small, brick red seeds from the tropical achiote tree used as a natural food coloring and flavoring in Caribbean, Mexican and Filipino cuisine. In our cooking, they impart a yellow to deep orange color and a mild, and peppery flavor to dishes like rice and meat. The seeds can also be ground into a powder or paste. We mixed it with olive oil to enhance food and give it color, as we did it with lamb in this recipe. Paired with rice, potatoes or pasta, or, as we did it, with couscous. it makes for a delicious and memorable meal. 

Nore that for this recipe, 4 lamb chops give you 2 servings. You can double the recipe for 4 servings if desired. Le me add that today achiote can be found in most supermarkets, or specialty stores, either in seeds or ground powder form.

CORDERA CON ACHIOTE
(Lamb with Achiote)

Ingredients:

4 lamb loin or rid chops (1-inch thick)
Salt and ground black pepper to taste
¼ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon achiote (or more to taste)
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons white wine (dry or sweet, your choice)

Instructions:

1. Season chops thoroughly on both side with salt, pepper, oregano. garlic powder and achiote.
2. Hest olive oil in a pan or skillet (we prefer cast iron) over moderate-high heat. Add chops and cook for 3-4 minutes on each side.
3.  Add butter and, as it melts, spoon it over each of the lamb chops for about 5 minutes.
4.  Sprinkle wine over chops. Turn heat to high and sizzle chops with the wine until evaporated.
5.  Remove chops from pan and serve.
   Yield: 4 servings.