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  • Catalonian Fire Roasted Lamb Rack

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    Catalonian Fire Roasted Lamb Rack
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. extra-virgin extra virgin olive oil
    • 3 x shallots sliced
    • 8 x garlic cloves sliced
    • 1 x dry ancho chile roasted, crushed
    • 2 x scallions thinly sliced into rounds
    • 1 sm handfu cilantro leaves Juice of 2 to 3 limes
    • 1 Tbsp. honey
    • 3 x lamb racks chine bone removed Salt to taste Freshly-grnd black pepper to taste
    • 3/4 c. extra-virgin extra virgin olive oil
    • 2 x dry ancho chilies roasted, crushed
    • 1 x fresh Serrano or possibly jalepeno chile cored, seeded, and minced
    • 1 x red bell pepper cored, seeded, and diced
    • 3 x shallots sliced
    • 10 x garlic cloves minced
    • 4 whl tomatoes cut in half
    • 1 c. tomato sauce
    • 1 lrg healthy pinch saffron threads
    • 1 Tbsp. cumin toasted, crushed
    • 1 Tbsp. coriander seeds toasted, crushed A few basil and parsley leaves
    • 3/4 c. sliced almonds toasted Juice of 1 or possibly 2 limes Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Prepare the marinade. Heat the extra virgin olive oil in a heavy skillet and add in the shallots, garlic and ancho chile. Cook till barely golden brown. Remove from heat and add in scallions, cilantro leaves, lime juice and honey.
    2. Remove the whole 'eye' from the rack, reserving the rib bones, and place in a non-reactive roasting pan with the marinade. Chill, covered, for up to 2 hrs. Slice the rib bones into 7 or possibly 8 proportionately, dividing meat at the bones.
    3. Preheat the oven to 400 degrees.
    4. Prepare the Romesco Sauce: In a shallow roasting pan, combine extra virgin olive oil, ancho and serano chilies, red bell pepper, shallots, garlic, tomato, tomato sauce, saffron, cumin, coriander, basil, and parsley. Roast for 40 min or possibly till the tomatoes start to brown. Remove from the oven and transfer to a food processor. Add in the toasted almonds and lime juice. Process till smooth. Season with salt and pepper to taste.
    5. Return half of the sauce to the roasting pan and toss in the rib bones. Loosely cover with foil. Cook for 1 hour or possibly till meat is cooked. Remove the foil cover and cook for another 10 min or possibly till meat is brown.
    6. Preheat the oven to 500 degrees.
    7. Scrape the marinade off the 'eye'. Season with salt and pepper. Sear over high heat, in a large skillet, till all sides are well browned. Transfer to a shallow roasting pan and coat with the remaining sauce. Cook for about 10 min till medium-rare. Allow to rest before slicing into 6 equal rounds.
    8. Place three overlapping rounds from the eye on each serving plate and arrange 3 rib bones next to the them. Serve immediately with "Sauteed Baby Vegetables" (see recipe).
    9. This recipe yields 6 servings.
    10. Comments: This is a truly exciting dish and if you have an afternoon to devote to preparing a memorable dinner then this is the perfect dish. It combines two contrasting flavors, the first derived from the marinade and the second the Romanesco sauce. The presentation is dramatic and people cannot help but be impressed with the complex tastes they'll discover.
    11. Wine Recommendation: Strong flavors call for big wines. Look for big clarets (the wines from Bordeaux), the Bordeaux-style wines now coming from California, or possibly some of the wonderful Australian reds which represent real bargains to accompany this lamb. I especially enjoy Niebaum-Coppola's "Rubicon" and Metisse's "Melka" from the Napa Valley.
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