Grilled Rack of Lamb with Honey–Pasilla Glaze | James Beard Foundation

Name: Grilled Rack of Lamb with Honey–Pasilla Glaze | James Beard Foundation
Total time: 90 min
Ingredients: 6 cloves garlic (unpeeled); 6 dried pasilla chilies, stemmed, seeded, and torn into flat pieces (about 2 ounces total); 1 teaspoon dried oregano, preferably Mexican; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon cumin, preferably freshly ground; 1/4 cup honey; 2 tablespoons balsamic vinegar; Salt; 2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds); Olive oil or vegetable oil to brush or spray on the racks; 1 small red onion, finely chopped; About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan; Flat-leaf parsley leaves, for garnish

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JBF Award winner Rick Bayless's rack of lamb gets some gentle heat from pasilla chilies.

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Ingredients

6 cloves garlic (unpeeled)
6 dried pasilla chilies, stemmed, seeded, and torn into flat pieces (about 2 ounces total)
1 teaspoon dried oregano, preferably Mexican
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cumin, preferably freshly ground
1/4 cup honey
2 tablespoons balsamic vinegar
Salt
2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)
Olive oil or vegetable oil to brush or spray on the racks
1 small red onion, finely chopped
About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan
Flat-leaf parsley leaves, for garnish