Chili Date Rack of Lamb

• 1 ancho chili, stem and seeds removed (soaked in warm water 15 minutes)
• 4 tbsp Extra Virgin Olive Oil, divided
• 1 medium onion, diced
• 2 tbsp curry powder
• 10 dates, pitted
• 4 tbsp sherry vinegar
• 1 ½ c chicken broth
• 1 rack of lamb, Frenched
• ½ c slivered almonds, toasted and chopped
• ¼ c fresh mint, chopped
• Kosher salt and pepper
• Whole mint sprigs for garnish

Preheat oven to 425°F. Season lamb generously on all sides with kosher salt and pepper. Let the lamb sit at room temperature while you prepare the Chili Date sauce.

Over medium heat, cook the onions in 2 tbsp of extra virgin olive oil until tender and translucent, about 5 minutes. Add the curry powder and lower the heat to medium low. Continue to cook until the onions are browned 15-20 more minutes.

In a food processor, combine the curried onions, ancho chili (removed from the water), dates and sherry vinegar. Process until smooth and transfer to a small mixing bowl. Add the chopped almonds and mint. Taste and adjust seasoning with salt and pepper.

In a cast iron skillet, heat 2 tbsp olive oil on high. Brown the rack of lamb, meat side down first. Turn and brown the ends. Remove the lamb from the pan, leaving the pan and drippings.

Spread the chili date paste over all sides of the lamb, reserving ¼ cup of the paste for later.

Place the lamb on a small rack in a roasting pan, meat side up and roast until the internal temperature reaches 130°F, approximately 15-20 minutes.

Let the lamb rest on a cutting board, loosely tented with foil.

Make the sauce by adding chicken stock to the sauté pan and reduce by half, scraping up any browned bits with a wooden spoon. Whisk in reserved ¼ cup chili date sauce. Adjust seasoning with salt and pepper.

Serve the sauce with the lamb chops and garnish with sprigs of mint.

Recipe developed by Chef Anna Rossi @annarossiofficial