Grilled Rack of Lamb with Pasilla Honey Glaze by Rick Bayless

...amazingly, tender, sweet, smokey.....


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)


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

As you can tell, this is a biggy...

Go to Rick Bayless'


for the complete recipe