Grilled Rack of Lamb with Honey Pasilla Glaze - Rick Bayless

Ingredients

• 6 garlic cloves
• 6 (about 2 ounces total) dried pasilla chiles, stemmed, seeded and torn into flat pieces
• 1 teaspoon dried oregano, preferably Mexican
• 1/4 teaspoon black pepper, preferably freshly ground
• 1/8 teaspoon cumin, preferably freshly ground
• 1/4 cup honey
• 2 tablespoons vinegar (I prefer balsamic here)
• Salt
• 2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)
• Olive 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