Rack Of Lamb With Pecan Chipotle Sauce Recipes

PAN SEARED RACK OF LAMB WITH FIG CHIPOTLE BARBEQUE SAUCE

Steps:

• In a food processor, combine the tomato puree, apple, 2 of the chipotles, the molasses, honey and fig preserves. Adjust the heat and sweetness by adding more chipotles or more figs preserve or both. Season with salt. Sauce may be made several days in advance and works well on all meats. If sauce becomes too thick, thin with a splash of water or apple cider.
• Coat lamb with a little of the sauce, reserving most of the sauce for later. Refrigerate for al least 1 hour, up to overnight.
• Heat a splash of olive oil in a skillet over high heat until just under the smoking point. Add the lamb carefully to the oil and sear for 2 to 3 minutes on each side. The sauce coating the lamb will caramelize and darken. Reduce heat and continue cooking until desired temperature (medium rare is recommended). Heat remaining barbeque sauce to warm. Slice chops and serve with sauce.

RACK OF LAMB WITH PECAN-CHIPOTLE SAUCE

Steps:

• 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°F. 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°F for medium-rare, about 25 minutes. Let lamb stand 5 minutes. Cut into chops; top with sauce and serve.
• *Mexican cinnamon sticks with a delicate, floral flavor.

ROAST RACK OF LAMB WITH ORANGE-CHIPOTLE PURéE

Steps:

• Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers; chop coarsely. Combine peppers and next 6 ingredients in blender and puree.
• Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Place in roasting pan. Roast to desired doneness, about 25 minutes for medium-rare. Cook orange-chipotle puree in medium saucepan over medium heat until heated through, stirring occasionally. Cut lamb into double chops. Serve with sauce.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

ROAST LAMB WITH MARIONBERRY-PECAN CRUST

Steps:

• Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve.

FETA-STUFFED RACK OF LAMB WITH PUMPKIN-SEED CRUST AND CHIPOTLE SAUCE

Steps:

• Preheat oven to 425°F. Oil heavy large baking sheet. Toss garlic with 2 teaspoons corn oil in small bowl. Transfer to baking sheet. Roast 6 minutes. Add pumpkin seeds; toss to coat. Roast until seeds and garlic are golden brown, stirring once, about 5 minutes longer. Transfer to rack; cool. Maintain oven temperature.
• Transfer garlic-pumpkin seed mixture to processor. Grind until coarse puree forms. Mix in remaining 2 teaspoons corn oil.
• Using long sharp knife and starting at 1 end of lamb, cut slit in center of each lamb rack half, extending slit to opposite end of lamb. Insert handle of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole. Combine feta, sun-dried tomatoes, olives and cilantro in large bowl. Fill hole in each lamb rack with feta mixture, dividing equally.
• Transfer lamb to prepared baking sheet. Spread mustard over rounded side of lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack half. Roast lamb until meat thermometer inserted near center of lamb registers 135°F. for medium-rare, about 25 minutes. Let lamb rest 15 minutes. Spoon 1/3 cup Chipotle Sauce onto each plate. Place 1 lamb rack half atop sauce on each plate. Serve, passing re-maining sauce separately.