Catalonian Fire Roasted Lamb Rack
- 1/2 cup olive oil
- 3 shallots, sliced
- 8 cloves fresh garlic, sliced
- 1 dry ancho chiles, crushed
- 2 scallions, thinly sliced into rounds
- 1 small handful cilantro leaves
- 2 to 3 limes, juiced
- 1 tablespoon honey
- 3 racks of lamb, chine bone removed
- Romesco Sauce:
- 3/4 cup extra virgin olive oil
- 2 dried ancho chiles, crushed
- 1 serrano or jalapeno chile, seeded
- 1 red pepper, diced
- 3 shallots, sliced
- 10 cloves garlic, smashed
- 4 tomatoes
- 1 cup tomato juice
- Large pinch saffron threads
- 1 tablespoon crushed cumin
- 1 tablespoon crushed coriander seeds
- A few basil and parsley leaves
- 3/4 cup toasted almonds
- Lime juice, to taste
- Salt and freshly ground black pepper, to taste
Remove the whole "eye" from each rack, reserving the bones. Marinate for 2 hours or more, refrigerated.
Preheat oven to 400 degrees F.
In a shallow roasting pan, combine all the ingredients for the romesco sauce: olive oil, the remaining 2 ancho chiles, serrano or jalapeno, red pepper, shallots, garlic, tomato, tomato juice, saffron, cumin, coriander, basil and parsley. Roast for 40 minutes or until the tomatoes start to brown.
Remove from the oven and process in a food processor, along with the toasted almonds. Add lime juice and salt and pepper to adjust the seasoning.
Slice apart the reserved rib bones into 7 or 8 pieces equally so that each bone has the same amount of meat.
Return sauce to the roasting pan and add rib bones. Loosely cover with foil. Roast at 350 degrees F for 1 hour. Test to see if the bone meat is tender by poking it with the tip of a sharp knife. When the meat is tender, remove the foil cover to let the meat brown slightly.
Dry the "eyes" of each rack by scraping away the marinade. Do not discard. Add salt and pepper to the "eyes" and brown in a large saute pan.
When the "eyes" have browned, place in a shallow roasting pan, pour over the reserved marinade, and roast in a slow oven at 325 degrees F. until cooked to medium rare. Let them rest. Slice each into 6 equal rounds. Place three rounds, overlapping, on each serving plate, and arrange 3 or 4 rib bones next to them Ladle some of the sauce around the plate. Serve immediately.
Recipe courtesy of Wolfgang Puck
Recipe courtesy of Robert Irvine