- 4 fire-roasted canned plum tomatoes, pureed
- 1 apple, peeled and cored
- 2 to 4 chipotle peppers in adobe sauce
- 1 tablespoon molasses
- 2 tablespoon honey
- 1/4 cup fig preserves, plus more to taste
- Kosher salt
- 1 (8-bone) rack of lamb, trimmed of all fat
- Olive oil
In a food processor, combine the tomato puree, apple, 2 of the chipotles, the molasses, honey and fig preserves. Adjust the heat and sweetness by adding more chipotles or more figs preserve or both. Season with salt. Sauce may be made several days in advance and works well on all meats. If sauce becomes too thick, thin with a splash of water or apple cider.
Coat lamb with a little of the sauce, reserving most of the sauce for later. Refrigerate for al least 1 hour, up to overnight.
Heat a splash of olive oil in a skillet over high heat until just under the smoking point. Add the lamb carefully to the oil and sear for 2 to 3 minutes on each side. The sauce coating the lamb will caramelize and darken. Reduce heat and continue cooking until desired temperature (medium rare is recommended). Heat remaining barbeque sauce to warm. Slice chops and serve with sauce.