Catalonian Fire Roasted Lamb Rack

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Wolfgang Puck

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Ingredients

1/2 cup extra virgin olive oil

3 shallots, sliced

8 garlic cloves, sliced

1 dry ancho chile, roasted, crushed

2 scallions, thinly sliced into rounds

1 small handful of cilantro leaves

Juice of 2-3 limes

1 tablespoon honey

3 racks of lamb, chine bone removed

Salt and pepper

1 recipe of Romesco Sauce

3/4 cup extra virgin olive oil

2 dry ancho chilies, roasted, crushed

1 fresh Serrano or jalepeno chile, cored, seeded, chopped

1 red bell pepper, cored, seeded, diced

4 whole tomatoes, cut in half

1 cup tomato sauce

Large pinch of saffron threads

1 tablespoon cumin, toasted, crushed

1 tablespoon coriander seeds, toasted, crushed

A few basil and parsley leaves

3/4 cup sliced almonds, toasted

Juice of 1 or 2 limes

Salt and pepper, to taste

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