Two racks of lamb, seasoned with salt and fresh ground black pepper
- 2 tbl olive oil
- ¼ cup Spanish onion, minced
- 3 cloves garlic, minced
- ¾ cup seasoned breadcrumbs
- 1/8 tsp ground cumin
- ½ tsp dry oregano
- ½ tsp chili powder
- Zest of 1 lime
- 2 canned chipotle peppers with 1 tsp of the adobo sauce (chipotle comes in a can and are seasoned with adobo sauce)
- ½ roasted red pepper (from jar)
- Salt and fresh ground black pepper
Heat a large, non-stick skillet over high heat, and place the seasoned lamb racks, fat side down. Sear the lamb until golden brown or until the fat has rendered, about 3 minutes or so. Stand the racks up so that the meat is touching the skillet ( you can lean the racks against each other, and the bones will help support the racks up) about 2 minutes more. Set aside to cool.
In another skillet, heat the olive oil over medium high heat, and add the minced onion and garlic, cook until soft and fragrant about 3 minutes. Stir the breadcrumbs into the skillet, stirring to coat with the oil mixture. Lower the heat and add the cumin, oregano, and chili powder. Check the breadcrumb mixture for salt and pepper, stirring constantly to prevent scorching. When the breadcrumb mixture is toasted and golden, set the skillet aside. Incorporate the lime zest.
Puree the chipotle and the roasted red pepper in a mini processor. Using a small spoon, paint the “meat” side of the rack with the processed peppers. Sprinkle with the toasted breadcrumb, pressing to make it stick. Stand the racks against each other, as before, on a baking sheet, and place in your hot oven. Cook 20 minutes for medium rare.