Catalonian Fire Roasted Lamb Rack

Total Time:
5 hr 45 min
3 hr
2 hr 45 min

6 servings

  • Marinade:
  • 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
  • Prepare the marinade: Heat olive oil in a saute pan and add shallots, garlic, and the ancho chile. Cook until barely golden. Remove from heat and add scallions, cilantro leaves, lime juice and honey.

  • 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.

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