...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