Stage 1 - The Marinade
- 4 cloves garlic
- 1⁄2 tsp cumin
- 1 tsp oregano (Mexican for preference)
- 1 bunch coriander stalks
- 1⁄2 tsp salt pinch of ground clove
- 1 1⁄2 tbs cider vinegar
- 1 tbs tomato purée
- 1 tbs brown sugar
- 6 pasilla chillies
- 4 dried chipotle chillies
- splash of vegetable oil
- 1⁄2 avocado leaf (optional)
Pink Onion Relish
- 4 red onions
- 2 cloves
- 3 bay leaves
- 2 oranges
- 1 lime
1. Place all these ingredients in a blender and whizz to a purée.
- 2. Tear apart the chillies and discard the seeds.
- 3. Place in small pan and dry fry lightly to toast the chillies a little. Do not burn or brown them or they will become bitter. Cover with water and bring to a simmer, and cook gently for ten minutes or until the chillies have softened.
- 4. Transfer the chillies and the liquid to the liquidiser and blitz again until smooth.
- 5. Pour the oil into a saucepan and then strain the chilli mixture through a kitchen sieve into the pan.
- 6. Cook on the stove, stirring constantly so that the consistency changes from watery to a firmer liquid.
- 7. Transfer to a bowl, add the avocado leaf and stir. Leave to cool but after ten minutes discard the leaf.
- 8. Check the seasoning.
- 9. Take the lamb rack and breasts and put in a dish and pour over the marinade Leave for 24 hours in the fridge.
Pink Onion Relish
- 1. Bring a pan of water to the boil.
- 2. Slice the onions and throw them into the water along with the cloves and bay leaves. Cook for 30 seconds and then strain. Place the onions and spice into a bowl and add the juice of 2 oranges and 1 lime.
- 3. Cover and when cool place in the fridge of 24 hours.
- Place the breasts in a tinfoil dish and bake gently for a couple of hours in the Weber. You want them to become tender and slightly sticky and caramelised. Lift the racks from the marinade and dry roast for about 8 to 10 minutes to give a nice rosy pink. Set to one side to rest.
- To serve cut the breasts into ribs and the best end into chops and arrange on platters. Garnish with the onion relish.