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1
In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 20 minutes.
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2
Drain the chiles, reserving 1/2 cup of the soaking liquid.
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3
In a blender, puree the chiles with the reserved soaking liquid until smooth.
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4
Strain the puree through a fine sieve.
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5
In a medium saucepan, heat the olive oil.
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6
Add the onion, garlic and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is softened, about 4 minutes.
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7
Add the cumin, cinnamon, cloves, allspice and oregano and cook, stirring, until fragrant, about 1 minute.
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8
Stir in the chile puree, sesame seeds, breadcrumbs, chocolate and sugar and bring to a boil.
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9
Stir in the tomatoes, chicken stock, jam and vinegar and bring just to a simmer.
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10
Season the sauce with salt and keep warm.
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11
Light a grill or preheat a grill pan.
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12
Brush the lamb with canola oil and season generously with salt and pepper.
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13
Grill over high heat, turning once, until lightly charred, about 5 minutes.
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14
Reduce the heat to moderate and grill until an instant-read thermometer inserted in the thickest part of the meat registers 135 for medium-rare or 140 for medium, about 20 minutes total.
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15
Transfer the lamb to a carving board and let rest for 10 minutes.
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16
Carve across the grain and serve with the warm ancho-huckleberry sauce.
