ROAST RACK OF LAMB WITH ORANGE-CHIPOTLE PURéE

Roast Rack of Lamb with Orange-Chipotle Purée image

Yield Makes 6 servings

Number Of Ingredients 8

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2 medium-size red bell peppers
2 tablespoons rice vinegar
4 teaspoons sugar
2 teaspoons ground coriander
1 teaspoon grated orange peel
1/2 teaspoon minced canned chipotle chili*
1/2 teaspoon ground cumin
3 racks of lamb (about 1 pound each)

Steps:

Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers; chop coarsely. Combine peppers and next 6 ingredients in blender and puree.
Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Place in roasting pan. Roast to desired doneness, about 25 minutes for medium-rare. Cook orange-chipotle puree in medium saucepan over medium heat until heated through, stirring occasionally. Cut lamb into double chops. Serve with sauce.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.