Chef Jose Maria
La Villa del Valle
(01152) 646 156 8007 Mex
(818) 207-7130 US
www.lavilladelvalle.com

Rack Of Lamb with Chocolate and Powdered Chile Crust
Tamarind Reduction

Serves 4

“We love this recipe,” says chef José Maria, “because it embodies all that is great about the Guadalupe Valley and Mexico in general.
“The spring lamb we use is from a local ranch — and what could be more Mexican than a crust of crushed chiles and chocolate, which was discovered here and used to make a sacred drink during the time of the Aztecs.
“We press the olive oil ourselves from trees on our property and the garlic is an heirloom variety from our organic vegetable gardens.
“We hope you enjoy eating this as much as we enjoyed inventing and preparing it. Probecho!”

Recipe:

2 pounds rack of lamb
1 ounce Mexican chocolate (Abuelita)
1 ounce dried assorted chiles*
1/4 ounce fresh rosemary, chopped (divided use)
2 ounces olive oil
1 garlic clove, chopped

For the crust:

1. In a food mill, grind the chocolate and set aside.
   
2. Remove seeds from chiles, toast and allow to cool. Grind the chiles and mix with the chocolate and half the rosemary.
   
3. Spread mixture onto a large plate.

For the chops:

1. Heat oven to 325 degrees.
   
2. Clean the rack. Combine olive oil, remaining rosemary and the garlic and marinate the rack for 10 to 15 minutes. Press rack meat side down onto the chocolate chile mixture and coat the lamb well with the rub.
   
3. Heat a little olive oil in a large fry pan and seal the lamb crust side down. Turn the chops and brown the underside. Remove rack and place in roasting pan in oven for approximately 5 minutes.
   
4. Remove from oven and let rest. Separate chops and serve accompanied by tamarind reduction (recipe follows).

For the tamarind reduction:

500 grams tamarind
1/2 bottle of white wine
1/2 cup of Honey Bee honey
Dried, assorted chiles*, to taste

1. Place the tamarind in two liters of boiling water. Reduce heat to low and simmer for 30 minutes. Strain to obtain pulp.
   
2. Place the white wine and the honey in a pan. Reduce heat to low and simmer for 20 minutes.
   
3. Add 1 cup of tamarind pulp to the white wine and honey. Let reduce for another 30 minutes at low heat.
   
4. Remove seeds from chiles, toast and allow to cool. Grind the chiles. Before serving add the red chili powder in the quantity you like.

*We use cascabel, arbol, pasilla, guarillo, California and ancho chiles.