"Guests at the school are surprised how much they like this lamb and confess to enjoying more lamb since their discovery. It works well for a dinner party because it is elegant, but you can get the rub on the lamb in the morning and there isn't a lot of last-minute preparation." - from Southwest Flavors
Prep Time: 1 hour, 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Ingredients:
- * * * * Lamb Adovada * * * *
- 2 teaspoons Coriander Seeds
- 2 teaspoons Cumin Seeds
- 1 teaspoon Whole Black Peppercorns
- 8 medium cloves Garlic
- 3 to 4 teaspoons Salt
- 4 tablespoons Chimayo or Ancho Chile Powder
- 2 teaspoons Mexican Oregano
- 2 teaspoons dried Thyme
- 1 teaspoon ground Canela (Mexican Cinnamon)
- 1/2 cup Cider Vinegar
- 2 tablespoons Olive Oil
- 3 racks of Lamb (2 to 2 1/2 pounds each, 7 or 8 chops per rack), or leg of Lamb ( 6 to 8 pounds), trimmed of fat
- * * * * Chipotle Chile Sauce * * * *
- 2 tablespoons Olive Oil
- 4 medium cloves Garlic, minced
- 2 cups canned Tomatoes, drained
- 1 teaspoon Salt
- 3 to 4 tablespoons pureed Chipotles en adobo
- Salt to taste
- * * * * Caramelized Corn * * * *
- 2 cups baby Corn kernels, cut from the cob or frozen
- 3 tablespoons Balsamic Vinegar
- Salt and Pepper to taste
Preparation:
Toast the coriander seeds, cumin seeds and peppercorns in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes. Transfer spices to a plate to cool. Using a mortar and pestle, crush the toasted spices with the garlic and salt to make a course paste. Mix in the chile powder, oregano, thyme and canela. Stir in the vinegar and oil until well blended. Rub the spice mixture over the lamb and allow to stand at room temperature for at least 1 hour, or cover and refrigerate overnight. (Remove meat from refrigerator at least 1 hour before cooking.)
Preheat the oven to 450 degrees F.
In a large roasting pan, roast the lamb for 10 minutes. Lower the temperature to 375 degrees F and cook until a meat thermometer inserted in the thickest part of the lamb (without touching the bone) reads 140 degrees (for medium-rare). Transfer the lamb to a carving board, cover loosely with foil and let rest for 15 minutes before slicing. Serve with Chipotle Chile Sauce and garnish with Caramelized Corn.
Chipotle Chile Sauce
Heat the oil in a medium skillet. Add the garlic and saute for 1 minute. Add the tomatoes, breaking them up with a spoon. Stir in the salt and cook over high heat, stirring occasionally, until the liquid has reduced to 1 1/2 cups or less, about 5 minutes.
Transfer the mixture to a blender or food processor. Add the chipotles and puree. Season with salt.
Caramelized Corn
Heat a large, heavy skillet over medium-high heat. Add the corn and stir until the kernels begin to brown. Add balsamic vinegar, salt and pepper and continue to cook for 1 minute.
