Rack Of Lamb Dos Chiles Recipes

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Steps:

• For the crust:
• In a heavy large skillet over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chile powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool.
• For the lamb:
• Preheat the oven to 400 degrees F.
• In the same large skillet over high heat, heat the oil. Working in batches, add the lamb racks to skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into mustard on the racks, dividing equally. Transfer to a rimmed baking sheet. Roast in the oven until desired doneness, 25 minutes for medium well. Let the lamb rest 5 to 7 minutes before slicing. Arrange the sliced lamb on a serving platter and serve.

Steps:

• Season the lamb well with salt and pepper, rubbing the seasonings into the meat. Heat a large cast iron skillet over medium-high heat and lay the seasoned rack, fat side down, into the pan. Sear the lamb until the fat is golden brown or until the fat has rendered, about 3 minutes or so. Flip and brown the meaty side and ends of the rack. The browning should take about 10 minutes. Adjust the heat as necessary so the fat is sizzling, not sputtering. Transfer the rack of lamb to a plate to cool and set the skillet aside, but don't wash it.
• Heat the oil in a medium skillet over medium heat. Add the minced onion and garlic and cook until softened and fragrant about 3 minutes. Stir the bread crumbs into the skillet until coated with the onion mixture. Lower the heat and add the cumin, oregano, chili powder, and salt and pepper, to taste. Stir constantly to prevent scorching until the bread crumbs are toasted and golden, about 4 minutes. Remove from the heat and stir in the lime zest.
• Preheat the oven to 425 degrees F.
• Put the roasted pepper, chipotles and adobo sauce in the work bowl of a food processor. (If you have a mini-processor, use it here.) Process until smooth, stopping to scrape down the sides of the work bowl once or twice.
• Using a small spoon, paint the flat/bone side (not the rounded, meaty part) of the rack with enough of the pepper paste to coat it generously. Sprinkle the toasted bread crumb mixture over the painted lamb and press lightly to make sure the crumbs adhere to the lamb. Stand the rack, bone side up in the skillet used to sear the lamb, and place in the preheated oven. Roast for 20 minutes for medium rare. (An instant-read thermometer inserted into the thickest part of the rack should register 125 to 130 F degrees F.) Remove to a cutting board and let rest for 10 minutes.
• Carve the rack between the bones into double chops and serve immediately.
• *There will be more of the "dos chile" paste and the toasted bread crumbs than needed to coat the rack. The chile paste is delicious in soups, stews, beans and many other uses.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
• Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
• Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
• Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
• Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

Steps:

• Tear the chile into small pieces and place them in a spice grinder. Grind the chile to a powder.
• Melt the butter in a large heavy skillet over medium-high heat. Add the shallots and thyme and sauté for 3 minutes, or until the shallots are soft. Add the chile powder and stir. Add the bread crumbs and cook for 5 minutes, or until the crumbs are golden brown. Remove from the heat and season to taste with salt and pepper. Let the crumb topping cool.
• Preheat the oven to 400°F.
• Heat the olive oil in a large heavy skillet over high heat. Season the lamb racks all over with salt and pepper. Working in batches, add the lamb racks to the skillet, rounded side down. Sear for 6 minutes, or until brown. Transfer the racks to a large rimmed baking sheet, seared side up. Spread 1 1/2 teaspoons of the mustard over each rack. Press the crumb topping into the mustard.
• Roast for 20 minutes for medium-rare, or until desired doneness. Remove from the oven and let rest for 5 minutes before slicing into chops. Serve topped with jalapeño jelly, if desired.