pesto + manchego + marcona almond
You can never have too many condiment recipes, so give pesto + manchego + marconan almond a try. One
Lamb In Red Mole Sauce
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 9 Points
Cuisine
- sauce
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.
Puree chipotles, roasted peppers, tomatoes and garlic until smooth and set aside.
Toast oregano, cinnamon, sesame seeds and pepper until fragrant.
Bake at 325 degrees F for 3-4 hours, until lamb is tender and falls from the bone.
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