Summary

Lamb In Red Mole Sauce requires about 45 minutes from start to finish. Watching your figure? This gluten free recipe has 286 calories, 4g of protein, and 23g of fat per serving. For $1.52 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. 4 people have made this recipe and would make it again. It works well as an affordable sauce. This recipe from Foodista requires canolan oil, salt, cinnamon, and garlic. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is good. Similar recipes include Lamb in Red Mole Sauce, Rack of Lamb Mole with a Strawberry, Balsamic Sauce, and Little Red Mole Sauce.

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.

Ingredients

• 1 chipotle peppers, dried
• 2 pasilla peppers, roasted
• 3 plum tomatoes, roasted
• 4 garlic, roasted
• 5 oregano
• 6 cinnamon
• 7 sesame seeds
• 8 pepper
• 9 canola oil
• 10 Mexican chocolate
• 11 salt
• 12 tomato sauce
• 13 canola oil
• 14 lamb shoulder, or 4 lamb shanks
• 15 salt and pepper

Directions

• 1 To make mole sauce, soak chipotle peppers in hot water until soft.
• 2 Remove seeds and stem.
• 3 Puree chipotles, roasted peppers, tomatoes and garlic until smooth and set aside.
• 4 Toast oregano, cinnamon, sesame seeds and pepper until fragrant.
• 5 In a saucepan, heat canola oil, then add pureed vegetables, spices, chocolate, salt and tomato sauce.
• 6 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.
• 7 Heat oil in a large skillet.
• 8 Season lamb on all sides liberally with salt and pepper, then sear in skillet until a brown crust forms on all sides.
• 9 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.)
• 10 Bake at 325 degrees F for 3-4 hours, until lamb is tender and falls from the bone.