Lamb In Red Mole Sauce

Lamb In Red Mole Sauce

Lamb In Red Mole Sauce

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • sauce
Comments
Ingredients
  • 2 chipotle peppers, dried
  • 2 pasilla peppers, roasted
  • 8 plum tomatoes, roasted
  • 3 cloves garlic, roasted
  • 1 teaspoon oregano
  • 1 teaspoon cinnamon
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 1/2 ounces Mexican chocolate
  • 1/2 teaspoon salt
  • 8 ounces tomato sauce
  • 3 tablespoons canola oil
  • 1 lamb shoulder, or 4 lamb shanks
  • salt and pepper
Instructions

To make mole sauce, soak chipotle peppers in hot water until soft.

Remove seeds and stem.

Puree chipotles, roasted peppers, tomatoes and garlic until smooth and set aside.

Toast oregano, cinnamon, sesame seeds and pepper until fragrant.

In a saucepan, heat canola oil, then add pureed vegetables, spices, chocolate, salt and tomato sauce.

Heat until chocolate melts and then continue to simmer, covered, for 15 minutes, stirring frequently. If sauce is too thick, add water to thin as needed.

Heat oil in a large skillet.

Season lamb on all sides liberally with salt and pepper, then sear in skillet until a brown crust forms on all sides.

Lay browned lamb in a piece of heavy duty aluminum foil and pour mole sauce over. Seal tightly so that no air escapes and the sauce wont leak out. (Double foil is a good idea.)

Bake at 325 degrees F for 3-4 hours, until lamb is tender and falls from the bone.

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