Hoisin Glazed Lamb
with Mole Mashed Potatoes & Chipotle Aioli



Ingredients
3 Lamb Racks, cut between the bones

Marinade:
10 ounces Hoisin Sauce
1⁄2 cup Rice Vinegar
1⁄4 cup Mushroom (or regular)
Soy Sauce
2 tablespoons Sambal Oelek

Chopped Peanuts
Chopped Cilantro

Method:
In a bowl, combine all of the ingredients foe the marinade. Add the lamb chops and marinate in the refrigerator 12 to 24 hours.
Preheat the oven to 350oF. Arrange the lamb chops on a baking sheet and roast in the oven 10-20 minutes, depending on the doneness desired.
To serve, arrange on 4 plates around mole mashed potatoes. Garnish with vegetables, chopped peanuts and cilantro, and chipotle aioli.


Chipotle Aioli

Ingredients
1 Whole Egg
1 Egg Yolk
Juice of 1 Lime
2 Chipotles in Adobo
3 Garlic Cloves
2 cups Olive Oil
Salt, to taste

Method:
Place the eggs, lime juice, garlic and chipotles in a food processor and purée. With the motor running, slowly pour in the oil, forming an emulsion. Season with salt to taste.

Store in the refrigerator.