1 "Frenched" rack of lamb (about 1 to 1 1/4 pounds; see Note**)
Kosher or fine sea salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup minced Spanish onion
3 cloves garlic, minced
3/4 cup seasoned bread crumbs
1/8 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 lime, zest finely grated
1/2 jarred roasted red pepper, drained
2 canned chipotle peppers in adobo with 1 teaspoon of the adobo sauce from can
*There will be more of the "dos chile" paste and the toasted bread crumbs than needed to coat the rack. The chile paste is delicious in soups, stews, beans and many other uses. **"Frenched" racks of lamb have had the meat and fat trimmed from both sides of the last inch or so bone as well as all the fat and meat removed from between the bone tips. Frenching gives lamb racks a finished, elegant look. Many supermarkets and big box stores sell fresh or frozen vacuum-sealed Frenched racks of lamb imported from New Zealand.
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.