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Ingredients

• 1/2 c. extra-virgin extra virgin olive oil
• 3 x shallots sliced
• 8 x garlic cloves sliced
• 1 x dry ancho chile roasted, crushed
• 2 x scallions thinly sliced
•     into rounds
• 1 sm handfu cilantro leaves
•     Juice of 2 to 3 limes
• 1 Tbsp. honey
• 3 x lamb racks chine bone removed
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 3/4 c. extra-virgin extra virgin olive oil
• 2 x dry ancho chilies roasted, crushed
• 1 x fresh Serrano or possibly jalepeno chile cored, seeded,
•     and minced
• 1 x red bell pepper cored, seeded,
•     and diced
• 3 x shallots sliced
• 10 x garlic cloves minced
• 4 whl tomatoes cut in half
• 1 c. tomato sauce
• 1 lrg healthy pinch saffron threads
• 1 Tbsp. cumin toasted, crushed
• 1 Tbsp. coriander seeds toasted, crushed
•     A few basil and parsley leaves
• 3/4 c. sliced almonds toasted
•     Juice of 1 or possibly 2 limes
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

Prepare The Marinade. Heat The Extra Virgin Olive Oil In A Heavy Skillet And Add In The Shallots, Garlic And Ancho Chile. Cook Till Barely Golden Brown. Remove From Heat And Add In…

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