Ingredients
6 clove garlic
6 pasilla chiles (see Note)
1/4 c. honey
2 tbsp. balsamic vinegar
1 tsp. Mexican dried oregano
tsp. ground cumin
kosher salt
Freshly ground pepper
2 8-bone racks of lamb (not frenched)
olive oil
Chopped red onion
Parsley
Queso Añejo (see Note)
Preparation
Step 1Heat a cast-iron skillet or griddle. Add the garlic and toast over moderate heat until the skin is blackened in spots, 10 minutes.Step 2Meanwhile, toast the pasillas in the skillet: Press with a spatula and turn once, until pliable and fragrant, 1 minute. Transfer the chiles to a heatproof bowl and cover with hot water. Microwave at high power for 1 minute, until the chiles are completely rehydrated.Step 3Transfer the chiles to a blender and add 1/3 cup of their soaking liquid. Peel the garlic and add to the blender with the honey, vinegar, oregano, cumin, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Puree, then strain.Step 4Rub the lamb with 1/3 cup of the puree. Let stand for 2 hours or refrigerate overnight.Step 5In a small saucepan, simmer the remaining puree with 1/4 cup of water; keep warm.Step 6Light a grill and oil the grates. Grill the lamb over moderately high heat, turning and rotating the racks, until lightly charred outside and an instant-read thermometer inserted in the center of the meat registers 135 degrees F for medium-rare, 30 minutes; move the meat to moderate heat if it starts to burn. Transfer the lamb to a carving board; let rest for 5 minutes. Carve the lamb into chops and garnish with chopped red onion, parsley, and queso añejo. Serve with the pasilla sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
