Applewood-Grilled New Mexico Rack of Lamb with Chipotle Plum Sauce, Riz Rouge and Pan-Toasted Corn

Applewood-Grilled New Mexico Rack of Lamb with Chipotle Plum Sauce, Riz Rouge and Pan-Toasted Corn

From: Chef Timothy Wooldridge, Sabroso Restaurant and Bar, Arroyo Seco, NM. Yield: 12 servings.

3 racks American Lamb, 8 bones each, frenched

as needed, ground cumin

as needed, salt and pepper

Chipotle Plum Sauce:

1 cup tart plum jam

1 cup lamb demi-glace

½ tsp. chipotle chili powder

Riz Rouge:

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