Catalonian Fire Roasted Lamb Rack

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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