Roast Rack of Lamb with Orange-Chipotle Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Recently I had dinner at the Bacchus restaurant in Vancouver's Wedgewood Hotel, says Gail Sussman of Los Angeles, CA. It seems safe to say that the Greek god himself would have appreciated the delicious rack of lamb. I'd be so grateful if you could obtain the chef's recipe. Ingredients:
2 medium-size red bell peppers |
2 tablespoons rice vinegar |
4 teaspoons sugar |
2 teaspoons ground coriander |
1 teaspoon grated orange peel |
1/2 teaspoon minced canned chipotle chili |
1/2 teaspoon ground cumin |
3 racks of lamb (about 1 pound each) |
Directions:
1. 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.
2. 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.
3. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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