Glaze

2 Tbls canola oil

6 cloves garlic, chopped

3 shallots, chopped

1 onion, chopped

4 stalks celery, chopped

2 carrots, chopped

1 Tbls pepper

1 chipotle pepper, seeded

3 chiles de arbol, seeded

1 guajillo chile, seeded

1 ancho chile, seeded

1 bay leaf

2 16 oz. bottles Bock beer

4 cups chicken stock

4 ounces veal demi glace (optional)

2 Tbls chopped fresh basil

1 Tbls chopped thyme

2 Tbls chopped cilantro

2 Tbls chopped oregano

1 Tbls butter

1 lime, juiced

2 tsps kosher salt

1 Tbls black pepper

Lamb

8 pieces lamb loin (6 - 8 ounces each)

1/2 cup canola oil

1 Tbls honey

2 Tbls cumin

2 Tbls pepper

2 Tbls coriander

3 chili peppers, ground

1 Tbls salt

2 cloves garlic, chopped

1 shallot, chopped

1/4 cup lime juice

3 Tbls chopped cilantro

To make glaze, warm canola oil in large sauce pan over high heat. Add garlic, shallots, onion, celery, carrots and pepper; sauté until caramelized, about 7 or 8 minutes. Add chipotles, arbols, guajillos, anchos, bay leaf and beer. Boil until liquid is reduced, about 5 minutes. Add chicken stock and veal demi glace, if using. Simmer very slowly until reduced to 2 cups, about 1 hour.

While glaze is cooking, prepare and marinate lamb. Put canola oil, honey, cumin, pepper, coriander, chili peppers, salt, garlic, shallots, lime juice and cilantro in blender and whirl until smooth. Pour marinade into large, shallow dish, add lamb loin and turn to coat. Cover and refrigerate 1 hour.

Prepare wood or charcoal grill. Grill lamb, turning, until medium rare and internal temperature of 120°, about 6 - 8 minutes. Remove lamb from grill and set aside.

Add basil, thyme, cilantro and oregano to glaze mixture. Simmer an additional ten minutes. Strain glaze into a large bowl. Whip in butter; stir in lime juice, salt and pepper.

Place lamb on serving platter or plates, slice and top with glaze.