Rack of Lamb with Pecan-Chipotle Sauce

Name: Rack of Lamb with Pecan-Chipotle Sauce
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1/2 small white onion, chopped; 1 garlic clove, chopped; 1/2 cup chopped pecans; 4 cups water; 8 fresh cilantro sprigs; 1 teaspoon finely chopped canned chipotle chiles plus two tablespoons adobo sauce; 1/4 cup chile seeds (from any dried but not smoked chile, such as ancho or pasilla); 3/4 teaspoon aniseed; 1/2 teaspoon ground allspice; 1 1-inch piece canela or cinnamon stick; 2 whole cloves; 1 1/4- to 1 1/2-pound racks of lamb, fat trimmed, frenched (trimmed between bones)

By Roberto Santiba ez

April 30, 2003

Recipe notes