For the lamb marinade place ancho chili paste, guajillo paste, five garlic cloves, quarter red onion, lime juice, orange juice, oregano, cumin, agave syrup, and agave syrup in a food processor or blender and pulse to combine.
With the blender running slowly pour in extra virgin olive oil and turn to high for 1 minute.
Place the 2 bone lamb racks in a deep pan and pour the marinade over the top rubbing it into the lamb. Cover and refrigerate for 4-6 hours.
In a bowl fold together chimichurri sauce and diced avocado. Reserve refrigerated for plating.
Place zucchini, yellow squash, wheel cut red onion, Roma tomato halves, jalapeno pepper halves in a bowl with three tablespoons of olive oil, one teaspoon of sea salt, one teaspoon of ground black pepper and toss to coat.
Remove the lamb from the marinade and place on grill on the medium high heat area and cook to an internal temperature of 125° turning once. Remove from the grill and rest for 1-2 minutes before plating.
Place vegetables in the bowl on the grill on the medium heat area and cook for 3-4 minutes until tender. Place the roasted red bell pepper, green bell pepper, yellow bell pepper, and poblano pepper on a sizzle plater and into a pre-heated 450° oven to warm for 3-4 minutes.
On a warm entrée plate arrange and portion the grilled and roasted vegetables in the center of the plate.
Place a dollop of the chimichurri avocado sauce on the plate, then place the lamb on top of the sauce. Garnish with cilantro sprigs and serve.
Ingredients
4 ea. Piancone Epicureo® Frenched Lamb Rack, (2 bone portions)
