Recipe provided by | THE FOOD JOY

INGREDIENTS

1 American rack of lamb 2-3 ribs per person

Barbacoa marinade
7.5 oz can of chipotle peppers in adobo sauce

remove peppers from sauce

6 garlic cloves

1 teaspoon cloves

1/4 teaspoon allspice

2 teaspoons cumin

1/2 teaspoon cinnamon

2 tablespoons oregano

1/3 cup Apple cider vinegar

1/4 cup brown sugar

DIRECTIONS

Put all ingredients into a blender and blend until well combined.

Place your rack of lamb in a large ziplock bag and cover the rack with the marinade. Seal the bag and squeeze as much air out as you can and place in the refrigerator for 4 hours and up to overnight.

Take the rack of lamb out an hour before you roast it, to allow it to get to room temperature.

Preheat oven to 450 degrees.

Line a baking sheet with aluminum foil and place the lamb on the sheet, covering the bones with aluminum foil to avoid them burning.

Bake for 10 minutes at 450 degrees and then bake for another 10-20 minutes at 300 degrees. Use a meat thermometer to check the temperature in the thickest part of the lamb. For medium rare, take the rack out when it reaches 125-130 degrees; if you prefer it cooked to medium, take it out when its at 135. Let the rack rest on a cutting board covered with foil for 15 minutes before slicing.

Using a large, sharp knife, slice between each bone and serve immediately!