Grill Roasted Rack Of Lamb In Red Mole Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Steps:

• Cut the racks of lamb in half so that you have four 3- or 4-boned sections of meat.
• Place on a platter or in a baking dish and cover the meat with 1 1/2 cups of the mole (try to avoid wasting the mole on the bones). Cover and refrigerate for at least 4 hours, and for as long as overnight. Refrigerate the remaining mole for when you serve the dish.
• Prepare a medium fire in a grill. Preheat the oven to 475 degrees.
• Brush off any excess marinade from the lamb. Oil the grill rack, lay the racks of lamb on it, and grill, turning once or twice, until nicely browned on all sides. Be mindful that the fat on the lamb can drip and cause the flames to flare; if this happens, simply turn the lamb over or move it away from the hottest flames.
• Transfer the meat to a small roasting pan and put it in the oven. Check it after 10 minutes, and discard any fat that may have accumulated in the bottom of the pan. Cook the lamb until it has reached the desired doneness. In my opinion, lamb from the rack is best served medium-rare. (When it is rare, the texture can be too springy; when medium-well to well-done, it often will be disagreeably dry.) An internal temperature of 130 degrees will be right - especially when you take into account that the temperature will rise another few degrees once it comes out of the oven. Allow the lamb to rest for a few minutes.
• Meanwhile, warm the reserved mole in a small saucepan.
• Cut the lamb into chops, or serve the half-racks as they are. Offer the mole on the side, with salt and pepper.
• Recommended wine: A Zinfandel from Sonoma (but not a high-alcohol one) will offer restraint to complement the gentle gaminess of the lamb and the power of the red mole.

Steps:

• Preheat the oven to 400 degrees.
• Slice the tomatoes crosswise in half. Using a small spoon or your fingers, scrape out the seeds. Place the tomatoes cut side down on a baking sheet lined with parchment paper (this keeps the acidic tomatoes from reacting with the pan) and roast for about 20 minutes. Let cool slightly, then remove and discard the skins and cores. Reserve.
• Meanwhile, also roast the peanuts on a baking sheet for 10 to 12 minutes. Let cool, then coarsely grind in a food processor. Set aside.
• Toast the anchos in a small skillet over medium heat. Soak in hot water to soften, about 20 minutes. Drain, and remove the seeds and stems. Reserve.
• Heat the canola oil in a medium skillet over high heat. Add the plantain slices and sauté until well browned and caramelized. Remove from the skillet and drain on paper towels.
• In a dry skillet, toast the annatto, allspice, cloves, and peppercorns until fragrant. Let cool, then combine with the canela in a spice grinder and grind to a fine powder.
• In a blender, puree the anchos and chipotles until smooth. Add the plantains, ground spices, and tomatoes and puree. Reserve.
• Pour the garlic oil into a medium pot and heat over medium-high heat. When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently. Add the peanuts and simmer for another 2 minutes. Add the chocolate and let it melt. Stir in the vinegar and chicken stock and cook for another 5 minutes. Season with salt. Refrigerated, this keeps for 1 month.

Steps:

• Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
• Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
• Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
• Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
• Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
• Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
• Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room temperature. Remove 1 cup for basting; cover and refrigerate. Pour the remaining marinade into a shallow dish; add lamb and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once or twice., Drain and discard the marinade. Cover rib ends of lamb with foil. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 15 minutes. , Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally.