• Ingredients: 14
  • Serves: 6

Roast rack of lamb with orange-chipotle purée with racks of lamb.


For succotash

  • 1 1/2 pounds fava beans, shelled, or 1 1/2 cups frozen lima beans, thawed
  • 2 large ears corn, kernels cut from cob
  • 1 large tomato, seeded, diced
  • 2 tbsps. chopped fresh Italian parsley
  • 1 tbsp. extra-virgin olive oil

For creamed corn

For poaching marrow

  • Garnish: watercress sprigs

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag.
  2. Step 2 Let stand 10 minutes. Peel and seed peppers; chop coarsely. Combine peppers and next 6 ingredients in blender and puree.
  3. Step 3 Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Place in roasting pan. Roast to desired doneness, about 25 minutes for medium-rare.

    For this step you will need

  4. Step 4 Cook orange-chipotle puree in medium saucepan over medium heat until heated through, stirring occasionally.
  5. Step 5 *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

    For this step you will need

Nutrition information

Calories 870 Carbohydrates 6 g (2%)
Fat 78 g (120%) Protein 33 g (67%)
Saturated Fat 34 g (172%) Sodium 129 mg (5%)
Polyunsaturated Fat 6 g Fiber 1 g (5%)
Monounsaturated Fat 32 g Cholesterol 172 mg (57%)