Roast Rack of Lamb with Orange-Chipotle Puree – a delicious recipe with red bell peppers, rice vinegar, sugar, ground coriander, chipotle chili, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Char red bell peppers over gas flame or in broiler until blackened on all sides.
2
Enclose peppers in paper bag.
3
Let stand 10 minutes.
4
Peel and seed peppers; chop coarsely.
5
Combine peppers and next 6 ingredients in blender and puree.
6
Preheat oven to 450F.
7
Sprinkle lamb with salt and pepper.
8
Place in roasting pan.
9
Roast to desired doneness, about 25 minutes for medium-rare.
10
Cook orange-chipotle puree in medium saucepan over medium heat until heated through, stirring occasionally.
11
Cut lamb into double chops.
12
Serve with sauce.
13
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
260
kcal
Calories
16
g
Fat
8
g
Carbs
19
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 medium-size red bell peppers, 2 tablespoons rice vinegar, 4 teaspoons sugar, 2 teaspoons ground coriander, and more.
Yes, Roast Rack of Lamb with Orange-Chipotle Puree falls under the Soups & Stews 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.
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