Baked Lamb in Red Mole Sauce
- 3 T. The Olive Tap’s Spanish Gold 100% Extra Virgin Olive Oil
- 1 lamb shoulder or 4 lamb shanks
- Salt and pepper (to taste)
Quick Mole Sauce:
- 8 plum tomatoes (halved)
- 2 fresh pasilla peppers (seed and stems removed, halved)
- 3 cloves garlic
- 2 canned chipotle peppers (rinsed, seeds and stems removed)
- 1 t. oregano
- 2 t. cinnamon
- 1 T. sesame seeds
- 1/2 t. fresh ground black pepper
- 2 T. The Olive Tap’s Chipotle Olive Oil
- 1 ½ T. unsweetened cocoa powder
- 2 T. The Olive Tap’s Dark Chocolate Balsamic Vinegar
- 1/2 t. salt
- 8 oz. tomato sauce
Heat oven to 400 degrees. Lay tomatoes cut side down on a foil-lined baking sheet. Lay peppers skin side up on the same sheet along with garlic cloves. Roast in oven until tomatoes soften, the skin on the peppers bubbles, and garlic begins to brown, about 30 minutes. If garlic browns too early, remove and set aside until other vegetables are roasted.
Puree chipotle chile peppers and roasted vegetables until smooth; set aside. Toast oregano, cinnamon, sesame seeds and pepper until fragrant. In a saucepan, heat chipotle oil; add pureed vegetables, spices, cocoa powder, balsamic vinegar, salt and tomato sauce. Simmer, covered, 15 minutes, stirring frequently. If sauce is too thick, add water to thin as needed.
Preheat oven to 325 degrees. Heat oil in a large skillet. Season lamb on all sides liberally with salt and pepper. Sear in skillet until a brown crust forms on all sides. Lay browned lamb in a piece of heavy-duty aluminum foil and pour Mole Sauce over meat. Seal tightly so that no air or sauce escapes (double foil is a good idea.) Bake 3 – 4 hours until lamb is tender and falls from the bone.