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Lamb with Spicy Ancho Chili
Category: Main Course, Lamb
Serves: 8
Rating:
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Ingredients:
4 lb. boned and butterfiled leg of lamb 1 T. salt 1 T. black pepper 1 T fresh thyme leaves 1 T. ancho chile powder 4 cloves garlic, slivered 4 dried ancho chiles 20 dried tomatoes 3/4 c. boiling water 2 mashed garlic cloves 2 T. honey
Directions:
Preheat oven to 350°. Using paper towels, dry the leg of lamb. Mix together the salt, pepper, thyme and chili powder in a small bowl. Rub the lamb all over with the mixture. With a sharp knife, make 20 1”-deep slits all over the leg of lamb. Put a sliver of garlic in each and set aside. In an ungreased skillet toast the ancho chiles over medium heat. Put the ancho chiles in it. Press them down gently with the back of a wooden spoon, about 1 to 2 minutes each side; be careful not to burn them. Remvoe the stems and seeds from the chiles and discard. Put the chiles in a bowl with the dried tomatoes and cover with boiling water. Let stand about 15 minutes. Pour the tomato-chile mixture into a food processor and purée. Add the garlic and honey. Process for 30 seconds, or long enough to form a thick paste. Place the lamb on a rack in a roasting pan just large enough to hold it. Paint the top sides and ends with a 1/2”-thick coating of the tomato-chili mixture. Put a meat thermometer in the lamb. Place the labm in the middle of the oven. In approximately 45 minutes, when the thermomter registers 160° remove from the oven. For medium rare, let stand 15 minutes before serving. For well-done lamb cook 15 minutes longer to 170°.