Soak chiles in water to rehydrate.
Once the chiles are rehydrated add to blender along with the rest of ingredients.
Blend until you see a smooth yet semi viscous sauce.
Place sauce in a sauce pan, bring to a boil then simmer for 15-20 min.
Set aside to cool.
Salt and pepper lamb rack.
Add EVOO to Sautee pan and sear all sides of lamb rack
Add 1 rosemary sprig and 1T of butter to baste the lamb rack until the butter is golden brown in color, but not burnt.
Once basted, discard butter and paint the lamb with a pastry brush applying as much barbacoa sauce as desired. Keep a little for the final painting.
Heat oven to 450F and bake for 10 -13m (depending on lamb size and temperature desired.)
Take out of oven and paint again with additional barbacoa sauce and rest it for 5 min before cutting through it.
Serve with any side desired; in this case I am serving it with roasted butternut squash with rosemary and nutmeg. Finishing it with some mint sprigs and a roasted lemon to add some citrus notes to the dish.
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