Rack Of Lamb With Pecan-Chipotle Sauce

Rack Of Lamb With Pecan-Chipotle Sauce
Rack Of Lamb With Pecan-Chipotle Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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)

Directions

* 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.

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