Rack of Lamb with Pecan-Chipotle Sauce Recipe

Name: Rack of Lamb with Pecan-Chipotle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 small white onion, chopped; 1 garlic clove, chopped; 1/2 cup chopped pecans; 4 cups water; 8 fresh cilantro sprigs; 1 teaspoon finely chopped canned chipotle chiles plus 2 tablespoons adobo sauce; 1/4 cup chile seeds (from any dried but not smoked chile, such as ancho or pasilla); 3/4 teaspoon aniseed; 1/2 teaspoon ground allspice; 1 (1-inch piece) canela* or cinnamon stick; 2 whole cloves; 2 (1 1/4- to 1 1/2-pound) racks of lamb, fat trimmed, frenched (trimmed between bones)

Servings: persons

2 tablespoons olive oil
1/2 small white onion, chopped
1 garlic clove, chopped
1/2 cup chopped pecans
4 cups water
8 fresh cilantro sprigs
1 teaspoon finely chopped canned chipotle chiles plus 2 tablespoons adobo sauce
1/4 cup chile seeds (from any dried but not smoked chile, such as ancho or pasilla)
3/4 teaspoon aniseed
1/2 teaspoon ground allspice
1 (1-inch piece) canela* or cinnamon stick
2 whole cloves
2 (1 1/4- to 1 1/2-pound) racks of lamb, fat trimmed, frenched (trimmed between bones)

1
Heat oil in medium saucepan over medium-high heat.
2
Add onion and saute until translucent, about 2 minutes.
3
Add garlic and saute 1 minute.
4
Add pecans, 4 cups water, and cilantro.
5
Boil 10 minutes.
6
Mix in chipotle chiles and adobo sauce.
7
Remove cilantro.
8
Puree mixture in blender.
9
Return to saucepan and boil until reduced to 1 1/2 cups, about 20 minutes.
10
Season sauce with salt.
11
(Can be made 1 day ahead.
12
Cover and chill.
13
Reheat before using.)
14
Preheat oven to 350F.
15
Toast chile seeds in large skillet over medium-high heat, shaking pan constantly, until aromatic, about 3 minutes.
16
Transfer seeds to spice grinder.
17
Add spices; grind very finely.
18
Sprinkle lamb with salt and coat with spice mixture.
19
Place lamb, bone side down, on heavy rimmed baking sheet.
20
Roast lamb until thermometer inserted into thickest part of meat registers 125F for medium-rare, about 25 minutes.
21
Let lamb stand 5 minutes.
22
Cut into chops; top with sauce and serve.
23
*Mexican cinnamon sticks with a delicate, floral flavor.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 small white onion, chopped, 1 garlic clove, chopped, 1/2 cup chopped pecans, and more.

Yes, Rack of Lamb with Pecan-Chipotle Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rack of Lamb with Pecan-Chipotle Sauce

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