In a blender add crushed tomatoes, tomato paste, chipotle pepper puree, onion, salt, and garlic. Puree.
Pour this puree into a saucepan over medium heat. Whisk in coffee, smoked paprika, molasses, vinegar, mustard powder, brown sugar, and cumin. Simmer for 15-20 minutes stirring until mixture is thick enough to coat the back of a spoon. Pour in bourbon and cook for another 2-3 minutes. Remove from pan and hold warm for service.
Heat oven to 450°F.
Spray rack of lamb with pan spray then coat with Cajun seasoning.
Warm butter flavored oil in sauté pan over medium high heat. Caramelize the lamb rack on all sides.
Place lamb in oven proof pan and cook to an internal temperature of 125-130°F. About medium rare. Remove from oven and rest for 2-3 minutes before carving for juices to redistribute evenly.
Cut lamb between each bone to serve each customer 3 lamb lollipops. Ladle 2-3 ounces of sauce on the bottom of the plate then arrange lamb on top and garnish with a sprig or two of fried parsley.
