From: Chef Timothy Wooldridge, Sabroso Restaurant and Bar, Arroyo Seco, NM. Yield: 12 servings. 3 racks American Lamb, 8 bones each, frenched as needed, ground cumin as needed, salt and pepper Chipotle Plum Sauce: 1 cup tart plum jam 1 cup lamb demi-glace ½ tsp. chipotle chili powder Riz Rouge: ¼ cup shallots, chopped 1 Tbsp. garlic chopped ½ butter, unsalted 2 cups riz rouge (red rice) 1½ qt. lamb stock 8 fresh thyme sprigs Pan-Toasted Corn: 2 Tbsp. red onion, finely diced ...
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