-
1
In the bowl of your food processor, add chipotles in adobo including the sauce, onion and garlic.
-
2
Pulse until onion is completed minced.
-
3
Place the lamb in a large sealable bag.
-
4
Pour in chipotle mixture, beer, and lime juice.
-
5
Mix everything together in the bag to combine, seal and place in a container to prevent any spillage.
-
6
Refrigerate for a minimum of 1 hour and up to 8 hours.
-
7
Remove lamb 30 minutes before cooking to come to room temperature.
-
8
In a small bowl, combine salt, ancho powder, garlic powder, onion powder, and ground cumin.
-
9
Generously sprinkle rub all over the lamb.
-
10
Heat grill to medium-high heat and cook lamb about 911 minutes each side, starting fat-side down.
-
11
If you feel like the lamb is cooking too quickly, lower heat slightly.
-
12
Remove lamb when it reaches 145 degrees F for medium-rare; continue to cook if you prefer your meat more well done.
-
13
Let lamb rest for 1520 minutes before slicing.
-
14
To make the cilantro pesto, place cilantro, Parmesan cheese, almonds, garlic and lime juice in the bowl of your food processor.
-
15
Process until cilantro is broken up and looks like a paste.
-
16
With motor running, drizzle olive oil through the top and stop when pesto is smooth.
-
17
Season with salt and pepper to taste.
-
18
Serve lamb with warm tortillas, cilantro pesto and lime wedges on the side.
