Chile Seared Rack of Lamb with Fettuccine Doria

TV 7 Morning Show March 25, 2005 

For the Racks;

2, 14oz. frenched Racks of Lamb

1 Tblsp. granulated sugar

1 Tblsp. chipotle peeper (ground)

1 Tsp. olive oil

1 Tsp. butter

Mix the sugar, salt and ground chipotle together.  Rub both racks with the seasonings and let stand for at least an hour.  Heat the oil and butter on medium heat and add the lamb.  Sauté the lamb for 20 minutes, turning every 5 minutes.  Cut the lamb into four pieces each (every two bones).

For the Pasta;

½ cup onions coarse diced

½ cup celery coarse diced

½ cup green pepper coarse diced

2 Tblsp. butter

1 Tsp. chopped garlic

1 Tblsp. lemon zest

1 cup peeled and seeded cucumber, coarse diced

salt and pepper to taste

½ cup dry white wine

1lb. fettuccine cooked

¼ cup shredded Asiago cheese

¼ cup fresh diced tomato

1 Tblsp. minced cilantro 

In a large skillet on medium heat add the onions, celery, peppers and butter.  Cook until onion wilts and add the garlic, lemon zest and cucumber.  Sauté for 2-3 minutes longer and add salt and pepper to taste.  Add the wine and fettuccine cook for 2-3 minutes or until pasta in heated through.  Serve on two plates and garnish with the Asiago, tomato, cilantro and lamb.