Lamb in Red Mole Sauce

1. Prepare the Mole Sauce:

• Soak chipotle peppers in hot water until soft. Remove seeds and stems.
• In a blender or food processor, puree the chipotle peppers, roasted peppers, tomatoes, and garlic until smooth. Set aside.
• Toast oregano, cinnamon, sesame seeds, and black pepper in a dry skillet over medium heat until fragrant.

2. Cook the Mole Sauce:

• Heat canola oil in a saucepan over medium heat.
• Add the pureed vegetable mixture and toasted spices. Stir in chocolate, salt, and tomato sauce.
• Cook, stirring frequently, until the chocolate melts.
• Cover and simmer for 15 minutes, stirring occasionally. If the sauce becomes too thick, thin it with a little water.

3. Sear the Lamb:

• Preheat your oven to 325°F (165°C).
• Heat oil in a large skillet over medium-high heat.
• Season the lamb generously on all sides with salt and pepper.
• Sear the lamb in the skillet until a deep brown crust forms on all sides.

4. Bake the Lamb with Mole Sauce:

• Place the seared lamb on a large sheet of heavy-duty aluminum foil. Pour the mole sauce over the lamb.
• Seal the foil tightly to prevent leaks, ensuring no air escapes. (For extra security, use a double layer of foil.)
• Place the foil-wrapped lamb on a baking tray and bake for 3-4 hours, or until the meat is tender and falls off the bone.

5. Serve:

• Carefully unwrap the lamb, ensuring you retain all the sauce.
• Serve the lamb with the mole sauce over rice, tortillas, or roasted vegetables for a rich and flavorful meal.