Recipe Provided By"The Food Joy"
- 1 rack American Lamb, 2 to 3 ribs per person
- 1 (7.5-ounce) can chipotle peppers in adobo sauce, peppers removed from sauce
- 1/3 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons oregano
- 2 teaspoons cumin
- 1 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 6 garlic cloves
In a blender, add chipotle peppers, vinegar, brown sugar, oregano, cumin, cloves, cinnamon, allspice, and garlic; blend until well combined.
Place lamb rack in a large zip-close bag; cover lamb with marinade. Seal the bag; squeeze as much air out as possible. Refrigerate for 4 hours to overnight.
Remove lamb from bag 1 hour before roasting, allowing it to rise to room temperature. Place lamb on a foil-lined baking sheet; cover bones with foil to prevent burning. Bake for 10 minutes at 450 degrees F; bake another 10 to 20 minutes at 300 degrees F. Use a meat thermometer to check the temperature in the thickest part of the lamb for 145 degrees F. Rest the lamb rack on a cutting board covered with foil for 15 minutes before slicing.
Using a large, sharp knife, slice between each bone; serve immediately.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest