Grilled Rack Of Lamb With Honey Pasilla Glaze
Servings 4
Ingredients
- 6 garlic cloves
- 6 dried pasilla chiles, stemmed, seeded and torn into flat pieces
- 1 tsp. dried oregano preferably Mexican
- 1/4 tsp. black pepper preferably freshly ground
- 1/8 tsp. cumin preferably freshly ground
- 1/4 cup plus 1 Tbsp. honey
- 2 tablespoons balsamic vinegar
- Salt
- 2 lamb racks each should have 8 rib bones and weigh about 1 3/4 to 2 pounds
- vegetable oil to brush or spray on the racks
- 1 small red onion finely chopped
- 1/4 cup cotija cheese
- 1 Tbsp. chopped cilantro leaves for garnish
Instructions
- Roast the unpeeled garlic on one side of a large skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel. While the garlic is roasting, toast the chile pieces a few at a time on another side of the skillet, pressing them down firmly with a spatula for a few seconds, until they release a toasty aroma, then flipping them, and pressing down the other side. Scoop the chiles into a small bowl, cover with hot water and soak 30 minutes. Drain, reserving 1/3 cup of the soaking water.
- In a food processor blender, combine the chiles, 1/3 cup of soaking liquid, garlic, oregano, pepper, cumin, honey, balsamic vinegar and 1 teaspoon salt. Blend to a smooth pure, scraping down and stirring frequently.
- Cut lamb chops between the bones into individual pieces. Lay the meat into a baking dish. Smear the ribs with about 2/3 of the marinade. Cover and refrigerate for several hours, if time permits.
- Light a gas or charcoal grill, and get the temperature to 400 degrees. Lay the ribs onto the hottest part of the grill, when they are well seared (“marked” with the grill grate pattern, as we say in the restaurant kitchen), about 2 minutes, flip them over and sear on the other side for 2 more minutes. Move them to the cooler part of the grill and let them cook until as done as you like, usually about 1-2 more minutes for medium-rare depending on the thickness of ribs.
- Remove meat from grill, cover with foil, and let rest to reabsorb the meat’s juices. Drizzle a little of the leftover sauce on top and sprinkle with the onion, cheese and cilantro leaves. Serve right away.
