Grill-Roasted Rack of Lamb in Red Mole
- Two 7- to 8-bone racks of lamb, trimmed and Frenched (the butcher can do this)
- 2 1/2 cups Red Mole
- 1 to 2 tablespoons canola or grapeseed oil
- Kosher salt and freshly ground black pepper to taste
- 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 rightespecially 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 halfracks as they are.
- Offer the mole on the side, with salt and pepper.
lamb, red mole, grapeseed oil, kosher salt
Taken from www.cookstr.com/recipes/grill-roasted-rack-of-lamb-in-red-mole (may not work)