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1
Cut the racks of lamb in half so that you have four 3- or 4-boned sections of meat.
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2
Place on a platter or in a baking dish and cover the meat with 1 1/2 cups of the mole (try to avoid wasting the mole on the bones).
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3
Cover and refrigerate for at least 4 hours, and for as long as overnight.
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4
Refrigerate the remaining mole for when you serve the dish.
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5
Prepare a medium fire in a grill.
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6
Preheat the oven to 475 degrees.
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7
Brush off any excess marinade from the lamb.
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8
Oil the grill rack, lay the racks of lamb on it, and grill, turning once or twice, until nicely browned on all sides.
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9
Be mindful that the fat on the lamb can drip and cause the flames to flare; if this happens, simply turn the lamb over or move it away from the hottest flames.
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10
Transfer the meat to a small roasting pan and put it in the oven.
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11
Check it after 10 minutes, and discard any fat that may have accumulated in the bottom of the pan.
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12
Cook the lamb until it has reached the desired doneness.
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13
In my opinion, lamb from the rack is best served medium-rare.
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14
(When it is rare, the texture can be too springy; when medium-well to well-done, it often will be disagreeably dry.)
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15
An internal temperature of 130 degrees will be rightespecially when you take into account that the temperature will rise another few degrees once it comes out of the oven.
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16
Allow the lamb to rest for a few minutes.
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17
Meanwhile, warm the reserved mole in a small saucepan.
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18
Cut the lamb into chops, or serve the halfracks as they are.
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19
Offer the mole on the side, with salt and pepper.
