Tuesday, May 4, 2010

Roasted Lamb w/ Red Chile Mole


Here is new dish on the menu that truly represents our southwestern twist on Colorado ingredients. The lamb is frenched and marinated in garlic, rosemary, oil, and black peppercorns before being roasted to a beautiful medium rare temperature. A potato corn hash is placed in the center of the plate and covered with the lamb rack after resting for a few minutes. A red chile mole sauce is drizzled over the lamb and colored with a cilantro puree. The mole sauce (which means concoction) is made with ancho chiles, garlic, onions, raisins, almonds, water, and of course chocolate. All those amazing ingredients are simmered together and then blended until smooth. Salty cotija cheese is crumbled over the lamb to garnish before arriving at your table.

1 comment:

Anonymous said...

You have done something special with yourself. I wish I could have the days of throwing ideas off your head like I used to get trhown off you when you would post my midget ass.