The heat and sharpness of the chipotle cuts through the richness of the lamb. Try serving it over salad of butter lettuce, chunked ripe avocado, coriander and cherry tomatoes with some corn tortillas on the side.
1 rack of lamb, about 8 chops in the piece
a small tin of chipotle in adobo
1 teaspoon dried Mexican oregano
175ml red wine
salt and freshly ground black pepper
Preheat the oven to 210˚C.
Whizz the chipotle and adobo up in a blender until smooth. Mix 1 tablespoon of it together with a dash of olive oil and the oregano. Taste for seasoning, and if you need it, add some salt and pepper, and smother it onto the fat of the lamb.
Roast in the oven, sauce and skin-side up, for 25 minutes. Remove from the oven and set aside to rest.
Spoon out the excess fat from the roasting pan, leaving just under a tablespoon for flavour, and deglaze the pan with a glass of a fruity red wine.
Carve the lamb into its chops, which should be a perfect medium-pink, and serve, drizzled with pan juices.
The rest of the chipotle will keep in a fridge for a couple of weeks. You can use it for a host of Mexican dishes. It also mixes well with mayonnaise to make a fantastic tip, and adds a smoky heat to salad dressings too.