1 "Frenched" rack of lamb (about 1 to 1 1/4 pounds; see Note**)
Kosher or fine sea salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup minced Spanish onion
3 cloves garlic, minced
3/4 cup seasoned bread crumbs
1/8 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 lime, zest finely grated
1/2 jarred roasted red pepper, drained
2 canned chipotle peppers in adobo with 1 teaspoon of the adobo sauce from can
*There will be more of the "dos chile" paste and the toasted bread crumbs than needed to coat the rack. The chile paste is delicious in soups, stews, beans and many other uses. **"Frenched" racks of lamb have had the meat and fat trimmed from both sides of the last inch or so bone as well as all the fat and meat removed from between the bone tips. Frenching gives lamb racks a finished, elegant look. Many supermarkets and big box stores sell fresh or frozen vacuum-sealed Frenched racks of lamb imported from New Zealand.
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