Last Updated on September 12, 2023 by My Back Kitchen
When it comes to special occasions or gatherings, nothing quite compares to the impressive presentation and incredible flavor of a perfectly grilled rack of lamb. Here at MBK, we’re thrilled to share with you our Grilled Rack of Lamb with Honey Pasilla Glaze recipe. This mouthwatering dish combines succulent lamb racks with a sweet and smoky glaze, creating a culinary masterpiece that will wow your guests and make any occasion truly memorable.
The Beauty of Grilled Rack of Lamb: Grilling a rack of lamb allows the meat to develop a deliciously caramelized crust while retaining its tender and juicy interior. The lamb racks are marinated in a delightful blend of herbs and spices, enhancing the natural flavors of the meat. The honey pasilla glaze adds a touch of sweetness and a subtle smokiness, elevating the dish to new heights. This recipe not only guarantees incredible taste but also presents a visually stunning centerpiece that will impress everyone at your table.
The Honey Pasilla Glaze: Our honey pasilla glaze is the star of this dish, imparting a perfect balance of flavors. Pasilla chili peppers add a mild heat and smoky depth, while honey brings a delightful sweetness that beautifully complements the richness of the lamb. The glaze also incorporates hints of garlic, cumin, and balsamic vinegar, infusing the meat with a burst of complex and irresistible flavors. The result is a glossy and flavorful coating that transforms the rack of lamb into a culinary masterpiece.
Grilling to Perfection: To achieve the ideal level of doneness, we recommend grilling the rack of lamb to medium-rare or medium. This allows the meat to be tender and juicy while maintaining its natural flavors. Preheat your grill to medium-high heat and sear the lamb racks on both sides for a few minutes. Then, brush the honey pasilla glaze over the racks and continue grilling until they reach the desired level of doneness. Let the lamb rest for a few minutes before slicing, allowing the juices to redistribute for optimal flavor and tenderness.
Serving Suggestions: Grilled Rack of Lamb with Honey Pasilla Glaze is a dish that deserves to be showcased alongside complementary flavors. Consider serving it with Mexican white rice with corn, black beans, and fresh tortillas to create a well-rounded meal. The combination of rich, succulent lamb and the sweet and smoky glaze pairs wonderfully with these sides, creating a balanced and satisfying dining experience. Enjoy!
Grilled Rack Of Lamb With Honey Pasilla Glaze
- 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
- 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
- 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.