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Chile Crusted Rack of Lamb (Marcela Valladolid) Recipe

Chile Crusted Rack of Lamb (Marcela Valladolid) Recipe

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Chile Crusted Rack of Lamb (Marcela Valladolid)

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Ingredients:

Serving

4 tbsp (1/2 stick) unsalted butter
3 large shallots, minced (about 3/4 cup)
2 tsp chopped fresh thyme leaves
2 tbsp ancho ef = http://www.foodterms.com/encyclopedia/chili- powder/index.html class= crosslink debug= 169 181 >chile powder ( see cook's note)
1 1/2 cups fresh bread crumbs
salt and freshly ground black pepper
1 tbsp olive oil
2 well-trimmed racks of lamb (each about 1 1/4 lb)
4 tsp dijon mustard

Directions:

For the crust:
In a heavy large skillet over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chile powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool.
For the lamb:
Preheat the oven to 400 degrees F.
In the same large skillet over high heat, heat the oil. Working in batches, add the lamb racks to skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into mustard on the racks, dividing equally. Transfer to a rimmed baking sheet. Roast in the oven until desired doneness, 25 minutes for medium well. Let the lamb rest 5 to 7 minutes before slicing. Arrange the sliced lamb on a serving platter and serve.
*Cook's Note: The ancho chile is a dried poblano chile. It is also sold as pasilla in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at most supermarkets, latin specialty markets or online.Cook's Note: Heat 1/2 cup beef broth (stock) with a little mint jelly and simmer several minutes, for an easy and tasty sauce to go with your lamb.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1256.89 Kcal (5262 kJ)
Calories from fat	969.98 Kcal
		% Daily Value*
Total Fat	107.78g	166%
Cholesterol	284.05mg	95%
Sodium	422.04mg	18%
Potassium	670mg	14%
Total Carbs	52.41g	17%
Sugars	11.48g	46%
Dietary Fiber	7.23g	29%
Protein	23.64g	47%
Vitamin C	9.9mg	16%
Vitamin A	1.2mg	40%
Iron	116.1mg	645%
Calcium	151.9mg	15%

Amount Per 100 g
Calories	296.42 Kcal (1241 kJ)
Calories from fat	228.76 Kcal
		% Daily Value*
Total Fat	25.42g	166%
Cholesterol	66.99mg	95%
Sodium	99.53mg	18%
Potassium	158.01mg	14%
Total Carbs	12.36g	17%
Sugars	2.71g	46%
Dietary Fiber	1.71g	29%
Protein	5.57g	47%
Vitamin C	2.3mg	16%
Vitamin A	0.3mg	40%
Iron	27.4mg	645%
Calcium	35.8mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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