Rack Of Lamb With Pecan-Chipotle Sauce
- 2 tablespoons olive oil
- 1/2 small white onion chopped
- 1 garlic clove chopped
- 1/2 cup chopped pecans
- 4 cups water
- 8 fresh cilantro sprigs
- 1 teaspoon finely-chopped canned chipotle chiles plus
- 2 tablespoons adobo sauce
- 1/4 cup chile seeds (from any dried but not smoked chile, such as ancho or pasilla)
- 3/4 teaspoon aniseed
- 1/2 teaspoon ground allspice
- 1 piece canela* - (abt 1") (or cinnamon stick)
- 2 whole cloves
- 2 racks lamb - (1 1/4 to 1 1/2 lbs ea) fat trimmed, and frenched (trimmed between bones)
* Mexican cinnamon sticks with a delicate, floral flavor.
Heat oil in medium saucepan over medium-high heat. Add onion and sauté until translucent, about 2 minutes. Add garlic and sauté 1 minute. Add pecans, 4 cups water, and cilantro. Boil 10 minutes. Mix in chipotle chiles and adobo sauce. Remove cilantro. Puree mixture in blender. Return to saucepan and boil until reduced to 1 1/2 cups, about 20 minutes. Season sauce with salt. (Can be made 1 day ahead. Cover and chill. Reheat before using.)
Preheat oven to 350 degrees. Toast chile seeds in large skillet over medium-high heat, shaking pan constantly, until aromatic, about 3 minutes. Transfer seeds to spice grinder. Add spices; grind very finely. Sprinkle lamb with salt and coat with spice mixture. Place lamb, bone-side down, on heavy rimmed baking sheet. Roast lamb until thermometer inserted into thickest part of meat registers 125 degrees for medium-rare, about 25 minutes. Let lamb stand 5 minutes. Cut into chops; top with sauce and serve.
This recipe yields 4 servings.